Butifarra and Pumpkin Risotto
Ingredients for 4 people:
300 g Risotto rice
500 g of squash cut into 1 cm cubes
200 grams of butifarra sausage
salt and pepper to taste
Olive oil to taste
30 grams of cold butter
Fresh rosemary
A pinch of nutmeg
20g Parmigiano Reggiano grated
1 small onion, chopped
60 ml of dry white wine
1 liter of broth (veal or vegetable)
Clean the pumpkin, remove the seeds, peel, wash and cut into small pieces.
In a frying pan brown the onion with the oil to simmer. Increase the temperature, remove the casing from the sausage and add it by breaking it with the hands, continue stirring for about 2 minutes. Add the pumpkin, nutmeg and rosemary, cook them for a few minutes and when the pumpkin starts to be soft add the rice with White wine, when the alcohol has evaporated pour the broth little by little to continue cooking. Add salt to taste. When finished cooking, blanch with a little butter and grated Parmesan cheese, add pepper if desired.
Let the risotto rest a few minutes before serving the dishes. Garnish the dish with a few fresh rosemary leaves.
