Sausage, Pea and Pumpkin Risotto Style Rice

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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