SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE RICE
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
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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