Sausage & Pumpkin Risotto

Chop the onion and crush or mince the garlic. Cut open the sausage and squeeze the meat out of the skin. Melt the butter with a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic and sausage meat for 1 - 2 minutes, then add the risotto rice and toast the grains for 1 minute. Deglaze with the white wine vinegar and add a third of the stock. Allow the stock to slowly incorporate, stirring regularly. 

When the stock has been incorporated, repeat with the rest of the stock, adding it in two more batches. The risotto is done when the grains are soft on the outside but still al dente. This should take around 25 - 30 minutes. Add extra water and cook the risotto longer if necessary.

In the meantime, boil plenty of water in a pot or saucepan. Cook the rest of the pumpkin for 6 - 8 minutes, covered. Reserve a small amount of the cooking liquid, then drain and transfer to a tall container. Process with an immersion blender until smooth, adding a splash of cooking liquid if necessary. Season to taste with salt and pepper.

When the risotto is nearly done, gradually incorporate the spinach, allowing it to wilt and reduce. Stir in the pumpkin purée and two thirds of the cheese. Season to taste with salt and pepper.

Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.