Baked pumpkin risotto cheese and sausage

Rinse the pumpkin, cut the piece you need, peel, remove the seeds and filaments and cut into cubes.

Peel the onion and cut it finely.

Brown the onion in oil, add the pumpkin and let brown.

Add the private sausage of the casing and grained and let it brown together with the other ingredients.

Move all the ingredients on one side, (avoiding soiling other pots) pour the rice and toast a few minutes, then stir everything.

Add white wine, let it evaporate, then begin to pour the boiling water or boiling broth a little by little, making it absorb before adding more.

After about ten minutes and when the rice is still very al dente, add broth and turn off.

The risotto will now be quite liquid, add a bit of grated cheese and a few pieces of cheese.

Stir and amalgamate, then go half on a baking dish and distribute the cheese into slices.

Cover with the other rice, sprinkle with other grated cheese and bake for 15-20 minutes or until you get a nice golden crust.

Bake, let it rest for five minutes and serve hot and stringy.

If eaten after being baked, the rice will be creamy and not overcooked.

If you let it rest longer, it will take the consistency of a timbale, and the rice will absorb all the liquids, overcooking. However, even in this will still be a good dish to be brought to the table.

If you liked this Italian recipe, check this one out:

–Rice timbale with ham and cheese;

–Risotto with mozzarella and tomato souce;

–Tuna and potatoes fish nuggets;

–Meatloaf in crust with speck spinach cheese and boiled eggs;

–Turkey roll with mushrooms and peas;

–Soft lemon meatballs.