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Savoury pumpkin risotto

Savoury pumpkin risotto

Category: Meat & Poultry

40 Minutes
Preparation time
Ingredients for 4 people
1 small onion
250 g pumpkin
1 package (125 g) of Zottarella Ball Classic
2 tbsp. olive oil
250 g risotto
100 ml white port wine
1 l vegetable broth
Salt, pepper
Cinnamon powder, as desired
1 tbsp. butter
200 g raw sausage
1 tbsp. chopped flat-leaf parsley
  1. Peel and dice the onion. Peel the pumpkin, remove the seeds and dice. Drain the Zottarella Ball and chop into fine pieces.
  2. Heat oil in a pot. Sauté the diced onion and pumpkin. Add the risotto and sauté until transparent. Deglaze with port wine. Keep stirring until all the liquid has been absorbed. Pour in the vegetable broth little by little while stirring until the risotto gets a creamy consistency but is still al dente. Season with salt, pepper and cinnamon, if desired. Just before serving, add the Zottarella cubes and butter and stir well.
  3. Push the sausage out of the skin and fry on a hot pan until crumbly. Arrange the risotto, scatter the sausage on top and sprinkle with flat-leaf parsley.

Recipe inspirations from the
Zottarella cookbook