Sausage, pumpkin and gorgonzola risotto
- Prep time:
- 15 min
- Cook time:
- 31 min
- Total time:
- 46 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 20 g -
fresh pork sausages 200 g in small pieces -
shallots 40 g chopped -
Arborio rice 320 g -
fine salt 3 Liffo spoons -
dry white wine 100 g -
pumpkin 300 g in small dice -
mild gorgonzola 100 g in medium dice
Allergens: milk, sulphur dioxide and sulphites
Pumpkin and sausage is a northern dish, from Mantua upwards, where the pumpkin is sweet and the sausage fat and savoury. Arborio has a larger grain than carnaroli and releases more starch: it gives a creamier risotto but needs watching, because it overcooks sooner. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 20 g of extra virgin olive oil, 200 g of fresh pork sausages, in small pieces and 40 g of shallots, chopped.
Container 2
In the second container put 320 g of Arborio rice and 3 Liffo spoons of fine salt.
Container 3
In the third container put 100 g of dry white wine.
Container 4
In the fourth container put 150 g of pumpkin, in small dice.
Container 5
In the fifth container put 150 g of pumpkin, in small dice.
Container 6
In the sixth container put 100 g of mild gorgonzola, in medium dice.
- Select when the recipe should be ready
Liffo needs 31 minutes of cooking for this dish.
Tips
Prefer a pumpkin variety with firm, not too watery flesh (butternut, delica or mantovana work well) and a mild gorgonzola that isn't overly firm. Cut the sausage keeping the casing on, so it doesn't fall apart while cooking.
Plating
Finish with crumbled browned sausage to taste.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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