Creamy&Crunchy Fragrant Italian Pumpkin, Sausage, and Rosemary Risotto
Macros (1 serving)
Calories 1020kcal
Fat 59g
Carbs 83g
Fibers 3g
Protein 42g
Macros (1 serving)
Calories 1020kcal
Fat 59g
Carbs 83g
Fibers 3g
Protein 42g
Ingredients
Instructions
  1. In a bowl mix pumpkin, paprika, rosemary, salt, pepper, and olive oil.
  2. Place on a baking sheet and roast at 374 F/ 190 C for 25 min.
  3. Set aside.
  4. In a warm pan over medium heat, melt half of the butter.
  5. Add the chopped shallot and cook for 1 min.
  6. Add around 1 cup of vegetable broth.
  7. When evaporated, add the rice and stir until it turns translucent (1-2 min).
  8. Add the chopped sausage and cook until not pink anymore.
  9. Add the 3 tbsp white wine and let it evaporate.
  10. Add broth to cover. When starts drying, add more broth.
  11. Repeat adding broth and stirring until the rice is cooked (check the package for the timing).
  12. Remove from the heat.
  13. Add 3/4 of the roasted pumpkin, the rest of the butter and parmesan cheese.
  14. Stir it well to incorporate and let it sit untouched for 3 minutes.
  15. Serve.
Recipe Notes

To lower the amount of calories, cut the dairy in half.

To increase protein, use more sausage.

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