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Sausage and maple-glazed pumpkin risotto

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced


  • 400g butternut pumpkin, peeled, cubed
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons olive oil
  • 1 litre Massel salt reduced chicken style liquid stock
  • 4 thin pork and fennel sausages
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 80g baby spinach
  • 1/3 cup small fresh basil leaves, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with syrup and 2 teaspoons oil. Turn to coat. Roast for 12 to 15 minutes or until just tender.
  • 2
    Meanwhile, place stock in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer until needed.
  • 3
    Heat remaining oil in a large saucepan over medium heat. Cook sausages. Cook, turning, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Thickly slice. Cover to keep warm. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute.
  • 4
    Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy.
  • 5
    Remove from heat. Stir in sausage, spinach and two-thirds of the pumpkin. Season with salt and pepper. Serve topped with basil and remaining pumpkin.

Source: taste.com.au


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