Recipe inspired by an Instagram reel: sautéed orzo like a risotto with creamy pumpkin and crispy sweet sausage. Creamy, autumnal, and quick.
Sauté the pumpkin with a tablespoon of oil in a pan until it is golden brown on the outside.
Add half a glass of water, cover, and cook until the pumpkin is soft.
Blend the cooked pumpkin with a bit of water until you get a smooth puree.
In the same pan (without washing it), sauté the sweet sausage until it becomes crispy; set it aside and add it only at the end of cooking.
In the used pan, toast the orzo dry like for a risotto.
Add the pumpkin puree and then the water little by little, cooking on high heat like a risotto until the pasta is cooked and the water is absorbed.
Turn off the heat, add the crispy sausage, and mix for a few minutes.
Serve hot with the crispy sweet sausage on top.
Pan
Blender or immersion blender
Lid
Spoon
Quantities are indicated for 100 g of orzo; adjust for the number of people. Salt is optional. Add water if needed to reach the desired creaminess.
Italy
| Energy (kcal) | 235.47 |
| Carbohydrates (g) | 4.37 |
| of which Sugars (g) | 0.33 |
| Fat (g) | 22.76 |
| of which Saturates (g) | 4.28 |
| Protein (g) | 3.54 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.23 |
