Sausage, Pea and Pumpkin Risotto Style Rice

READY IN: 50mins
Recipe by JustJanS

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.

Top Review by currybunny

A recipe which takes all the sweat out of risotto?? Blasphemy! But very delicious, creamy blasphemy... this is really a yummy dinner! Would be great for a winter night, so of course I made it on a hot summer one. I halved this and served with a salad and got three generous portions out of it. I followed the recipe exactly, using the spiciest Italian sausage I could get my hands on and lite cream. Simple and foolproof - thanks Jan and happy travelling!

Ingredients Nutrition


  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.

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