Beer risotto with pumpkin and sausage

Ingredients

For 1 serving

• Carnaroli rice75 g
• Beer80 ml
• Pumpkin150 g
• Italian sausage50 g
• Shallot20 g
• Vegetable broth300 ml
• Extra virgin olive oil1 teaspoon
• Grana Padano8 g
• Rosemaryto taste

Contains: gluten, lactose, celery,

In season: September – December

Method

1. Bring the vegetable stock to the boil and keep it hot over the lowest heat. Meanwhile, peel the pumpkin, scoop out the seeds and cut it into cubes of about 1 cm; chop the shallot and rosemary needles; remove the sausage casing and crumble the meat.
2. Heat the oil in a saucepan over medium heat and brown the sausage with the shallot for 4–5 minutes, breaking it up, until golden and the shallot is translucent.
3. Add the pumpkin and rosemary and cook for 3 minutes, stirring.
4. Add the rice and toast it for 2 minutes, until glossy; pour in the beer and let it evaporate.
5. Add the hot stock one ladle at a time, stirring often, and cook for 17 minutes over medium heat, until the rice is al dente and the partly broken-down pumpkin makes it creamy.
6. Turn off the heat, stir in the grated Grana Padano vigorously and let it rest for 1 minute before serving.