Pumpkin Risotto with Brandt & Levie Sausage
with spinach & Gouda
There is a special ingredient in your box! This pork sausage is from Brandt & Levie, where they prioritize quality. The pigs are reared with friendly farmers on Dutch soil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
75 g
Diced pumpkin
75 g
Risotto rice
100 g
Spinach
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ piece
Red onion
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
White wine vinegar
300 milliliters
Low sodium chicken stock
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Transfer half of the pumpkin to a parchment-lined baking sheet and drizzle with olive oil (see Tip).
- Season with salt and pepper, then toss well to coat.
- Roast the pumpkin in the oven for 20 - 25 minutes.
Tip: the rest of the pumpkin will be puréed and added to the risotto, but if preferred you can just roast all of it here instead. In this case, skip step 4.
- Prepare the stock. 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.
- 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.
- Serve the risotto on deep plates and top with the roasted pumpkin.
- Garnish with the rest of the cheese.
