The classic combination of pork and maple syrup gets a whole new look in this creamy risotto recipe.
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with syrup and 2 teaspoons oil. Turn to coat. Roast for 12 to 15 minutes or until just tender.
- Meanwhile, place stock in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer until needed.
- Heat remaining oil in a large saucepan over medium heat. Cook sausages. Cook, turning, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Thickly slice. Cover to keep warm. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute.
- Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy.
- Remove from heat. Stir in sausage, spinach and two-thirds of the pumpkin. Season with salt and pepper. Serve topped with basil and remaining pumpkin.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set