HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausage & Roasted Pumpkin Risotto
Pork Sausage & Roasted Pumpkin Risotto

Pork Sausage & Roasted Pumpkin Risotto

with Rosemary & Spinach

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If you haven't tried sausage in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with cubes of roasted pumpkin, rosemary and baby spinach.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled & chopped pumpkin

1 unit

brown onion

2 clove


2 sprig


½ unit


1 bag

baby spinach leaves

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 packet

arborio rice

1 pinch

chilli flakes

1.5 cube

chicken stock

2 sachet

grated Parmesan cheese


Not included in your delivery

olive oil

2 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4000 kJ
Fat43.2 g
of which saturates19.1 g
Carbohydrate95.7 g
of which sugars10.3 g
Dietary Fibre0 g
Protein41.8 g
Cholesterol0 mg
Sodium1720 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan- forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


While the pumpkin is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Roughly chop the baby spinach leaves. Squeeze the classic pork sausages meat from the casings into chunks.


Heat a drizzle of olive oil in a large frying pan over a high heat. Add the sausage and cook, breaking it up with a spoon, until golden, 4 minutes. Add the onion and cook until softened, 2 minutes. Reduce the heat to medium-high and add the garlic, rosemary, arborio rice, a pinch of chilli flakes (if using) and a good pinch of lemon zest and cook until fragrant, 1-2 minutes. Add the water, salt and crumbled chicken stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then remove from the heat.


Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.


Stir through the grated Parmesan cheese until melted. Add the chopped spinach and stir through until wilted, then gently stir through the roasted pumpkin. Stir through a splash of water if the risotto looks gluggy. Season to taste with salt and pepper.


Divide the pumpkin and sausage risotto between bowls and serve with the lemon wedges.