Sausage, Pea And Pumpkin Risotto Style Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 cook sausages in pan or on grill, cool a little, then slice.
• 2 preheat oven to moderate.
• 3 rub diced pumpkin in a little oil, then bake until tender.
• 4 heat extra oil in a large skillet, then add onion and garlic and cook until softened.
• 5 add the rice and stir until all the rice grains are coated with the oil.
• 6 add the wind and cook, stirring until all the wine has been absorbed.
• 7 add all the stock, stir well and place into a baking dish.
• 8 cover with aluminum foil and place in the oven.
• 9 bake for 20 minutes, then remove from oven.
• 10 add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
• 11 add the cooked pumpkin and mix through very gently.
• 12 cover and return to the oven for a further 5 minutes.
• 13 serve.