Sausage Pea And Pumpkin Risotto Style Rice Recipes

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SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE RICE



Sausage, Pea and Pumpkin Risotto Style Rice image

I made this at work today, the original recipe I was given uses an Italian style smoked sausage, I used kransky which was great. It suggested to cook the pumpkin in the rice, I chose to oven bake it until tender, them ix it gently through at the end.

Provided by JustJanS

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

3 sausages
250 g pumpkin, diced
oil
2 1/2 tablespoons oil (extra)
1 onion, chopped
2 garlic cloves, crushed
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, boiling
1 cup frozen peas, defrosted under running water
1 cup grated parmesan cheese
1 cup cream
fresh ground black pepper

Steps:

  • Cook sausages in pan or on grill, cool a little, then slice.
  • Preheat oven to moderate.
  • Rub diced pumpkin in a little oil, then bake until tender.
  • Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
  • Add the rice and stir until all the rice grains are coated with the oil.
  • Add the wind and cook, stirring until all the wine has been absorbed.
  • Add all the stock, stir well and place into a baking dish.
  • Cover with aluminum foil and place in the oven.
  • Bake for 20 minutes, then remove from oven.
  • Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
  • Add the cooked pumpkin and mix through very gently.
  • Cover and return to the oven for a further 5 minutes.
  • Serve.

Nutrition Facts : Calories 674.4, Fat 32.6, SaturatedFat 14.4, Cholesterol 83.8, Sodium 704.9, Carbohydrate 69, Fiber 3.4, Sugar 5.6, Protein 21.8

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