Creamy&Crunchy Fragrant Italian Pumpkin, Sausage, and Rosemary Risotto
My plan was to cook this, wait 1 hour and then have dinner.
I failed.
The taste was so delicious, I ended up eating the whole thing after the first “tryout” bite.
In my mouth, there was a mixing of textures and flavors that left me truly surprised and in that ecstasy that only certain food can give you.
The crunchiness of the roasted pumpkin perfectly matched with the creaminess of the rice. The richness of the pork sausage masterfully combined with the smoky fresh flavors of paprika and rosemary.
This recipe is a keeper. It will always be in my repertoire from now on.
This bodybuilding recipe is high in protein and high in calories and gluten-free (great if you are coeliac!).
It’s a perfect bulking meal idea when you don’t have to watch too much at your calories.
I use it as post-workout since it gives you carbs, protein, and fat in a good ratio.
Feel free to change the amounts used to fit your macros.
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- 125 g pork sausage skin removed and crumbled
- 70 g rice arborio variety
- 250 g pumpkin diced
- vegetable broth fresh/canned/bouillon. Keep it simmering throughout the preparation on a second boiler
- 1 shallot chopped
- 15 g butter
- 1 tbsp olive oil
- 3 tbsp wine white
- 20 g Parmesan cheese
- 1/2 tsp paprika
- rosemary to taste
- salt to taste
- black pepper to taste
Ingredients
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Nutrition Facts
Creamy&Crunchy Fragrant Italian Pumpkin, Sausage, and Rosemary Risotto
Amount Per Serving
Calories 1020
Calories from Fat 531
% Daily Value*
Total Fat 59g
91%
Saturated Fat 15.2g
76%
Total Carbohydrates 83g
28%
Dietary Fiber 3g
12%
Sugars 11g
Protein 42g
84%
* Percent Daily Values are based on a 2000 calorie diet.
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- In a bowl mix pumpkin, paprika, rosemary, salt, pepper, and olive oil.
- Place on a baking sheet and roast at 374 F/ 190 C for 25 min.
- Set aside.
- In a warm pan over medium heat, melt half of the butter.
- Add the chopped shallot and cook for 1 min.
- Add around 1 cup of vegetable broth.
- When evaporated, add the rice and stir until it turns translucent (1-2 min).
- Add the chopped sausage and cook until not pink anymore.
- Add the 3 tbsp white wine and let it evaporate.
- Add broth to cover. When starts drying, add more broth.
- Repeat adding broth and stirring until the rice is cooked (check the package for the timing).
- Remove from the heat.
- Add 3/4 of the roasted pumpkin, the rest of the butter and parmesan cheese.
- Stir it well to incorporate and let it sit untouched for 3 minutes.
- Serve.
To lower the amount of calories, cut the dairy in half.
To increase protein, use more sausage.
