Risotto with pumpkin and bratwurst

Ingredients for 4 servings:

• 320 g rice (risotto rice)
• 400 g pumpkin(s), peeled, cleaned
• 1 onion(s)
• 250 g sausages (pork sausages), coarse, raw
• 1 jar red wine, strong
• 1 sprig(s) parsley
• 100 g cheese (Pecorino or Parmesan)
• 6 tbsp extra virgin olive oil, cold squeezed
• 2 liters of broth, instant or hot water
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Risotto with zucchini and sausage. Recipe from a housewife from Basilicata in southern Italy.

Thinly slice 400g of pumpkin and finely slice 1 onion. Peel and cut 250g of sausages into small pieces. Add 3 tablespoons of olive oil to a pan and fry the pumpkin for 1 minute. Add the sausage pieces and half an onion and fry, stirring occasionally, until the mixture has taken on some color. Deglaze with a ladle of stock, cover and continue to simmer until a thick sauce forms. Meanwhile, add 3 tablespoons of olive oil to a second pot and briefly sauté the second half of the onion, but do not allow it to brown. Add 320g of risotto rice and fry for another minute, stirring constantly. Deglaze with 1 glass of red wine. Add a little stock to the rice from time to time, stirring occasionally, until the rice is cooked and has the typical mushy consistency of risotto, which takes 25-35 minutes, depending on the type of rice. Finely chop 1 sprig of parsley. Grate Pecorino or Parmesan cheese. Mix pumpkin sauce, parsley and cheese into the rice, season with salt and pepper and serve immediately.