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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
Allergens:SulphitesMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled & chopped pumpkin

1 unit

brown onion

2 clove

garlic

2 sprig

rosemary

½ unit

lemon

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

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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