Risotto with pumpkin and sausage

Ingredients for 2 servings:

• 130 g risotto rice
• 150 g sausage
• 250 g pumpkin flesh, diced, approx.
• 1 onion(s)
• ½ tsp fennel seeds
• 1 pinch of chili flakes or a piece of chili pepper
• 2 tbsp red wine vinegar
• 100 ml water
• 0.7 liters vegetable broth, hot
• 150 g cottage cheese
• 100 g radicchio
• some Parmesan
• Salt and pepper, freshly ground
• 2 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash, deseed, and peel the pumpkin, and cut into cubes approximately 1 cm long. Skin and dice the sausage, then dice the onion. Roughly crush the fennel seeds in a mortar. Wash the radicchio and cut into strips. Heat oil in a deep pan and sauté the salsiccia with fennel seeds and chili flakes (alternatively, use 1/4 – 1/2 a deseeded and skinned chili pepper, cut into fine strips). Add the onions and pumpkin, cover, and cook over low heat until the pumpkin is soft. Stir frequently and be careful not to burn. Push the vegetables to the side and let the vinegar and water mixture evaporate in the pan (alternatively, add 125 ml red wine). Add the rice and sauté for about 2 minutes while stirring. Add the hot vegetable stock a ladle at a time, stir in, and simmer. Repeat until the rice is cooked but still has a bite and the mixture is creamy. Turn off the heat. Stir in the cottage cheese and radicchio, season the risotto with salt and pepper, divide it among plates, and sprinkle with freshly grated Parmesan cheese. Serve immediately.