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Pumpkin risotto with sausage

40 min

If you haven’t tried the sausage risotto, it’s about time. Here is a pumpkin variation!


  • 200 g (7 oz) of rice for risotto
  • 150 ml of white wine (optional)
  • 1 small onion
  • Half a pack of chicken sausages from Morliny
  • 300 g (10.6 oz) of Hokkaido, or some other type of pumpkin
  • 1–2 tablespoons of butter
  • 50 g (1.8 oz) of Parmesan cheese
  • About 800 ml of broth (if you use wine, then less)
  • Salt and pepper to taste
  • 2–3 tablespoons of olive oil
  • A few sprigs of fresh thyme (optional)


Step 1

Finely dice the sausage. Finely dice the pumpkin.

Step 2

Finely chop the onion and fry in olive oil together with the sausage until it is soft. Add rice to the fried onion and roast it for about 2 minutes in the oil, stirring all the time. When the rice is “pearl”, add the wine and stew it all, until the alcohol evaporates, stirring so that nothing sticks to the bottom. Then add the pumpkin and pour it all over with the broth so that the rice is covered.

Step 3

Stew it all on medium heat, stirring occasionally. Boil the broth until the broth almost completely evaporates, then add a little broth (approx. 0.5–1 cup) so that all of it could still be stewed and until the rice will be 80% boiled. You have to stir it all the time so that nothing gets burned. This will take about 20 minutes.

Step 4

After this time, add the grated Parmesan and butter, mix thoroughly, and set aside for 5 minutes. Optionally, we also add thyme leaves.

Step 5

Season with salt and pepper, and serve immediately. The dish should have the consistency of lava or porridge.