Pumpkin risotto with lamb sausages and Beemster® Young Belegen

Main course. 2 persons. Preparation 25 min.

Ingredients

• 1 onion
• 1 clove of garlic
• 30 g unsalted butter
• 1 tsp dried sage
• 150 g risotto rice
• 50 ml white wine
• 600 ml hot chicken stock
• 400 g pumpkin cubes
• 100 g piece Beemster® Jong Belegen 48+
• 250 g lamb sausages (e.g. merguez sausages)
• 1 sprig of mint

Prepare

1. Chop the onion and finely chop the garlic. Heat half the butter in a thick-bottomed pan over high heat. Add the onion and sauté for 3 min. Add the garlic and sage and sauté for 1 min.
2. Add the risotto rice and cook, stirring, for 3 min until the grains are translucent. Add the white wine and stir until absorbed. Add a splash of hot stock each time and keep stirring until absorbed. Repeat until the rice is cooked. This will take about 20 min.
3. Meanwhile, cut the diced pumpkin smaller to 1 cm. Add to the risotto halfway through the cooking time. Grate the cheese and spoon into the risotto at the end along with the rest of the butter.
4. Meanwhile, cut the lamb sausages into 2-inch pieces. Heat a frying pan without oil or butter and fry the sausages until golden brown and cooked. Coarsely chop the mint leaves.
5. Ladle the risotto into deep bowls, divide the sausages on top and sprinkle with the mint. Serve immediately.

Preparation tip
Can also be prepared with Beemster® Belegen

On our recipe page you will find several more risotto recipes and our Beemster® cheese.