4 People
320 g of Carnaroli rice
300 g of pumpkin
150 g of Chicken sausages
Turkey and Pork AIA
1 shallot
Vegetable broth as needed
1⁄2 glass of white wine
Parmigiano Reggiano as needed
Extra virgin olive oil as needed
Butter as needed
Salt and pepper as needed


What to enjoy for the scariest dinner of the year? Prepare this pumpkin and sausage risotto, tasty and perfect to share with your hungry guests!



Cut the pumpkin in half, then place it on a baking tray and bake it in a static oven at 200°C for 20-25 minutes until it is soft.


Once cooked, remove seeds and filaments and scoop out the pulp with a spoon.


Peel and crumble the sausage.


Chop the onion and wilt it in a pan with a drizzle of oil.


Add the sausage and, shortly after, also pour the rice into the pot, stirring it to toast it.


De-glaze with the white wine and add the pumpkin pulp.


Add the hot broth until the rice is cooked.


Remove the pot from the heat and cream with butter and Parmesan.


Decorate with a sprig of rosemary and serve!

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Still hungry? Discover more

Here is a selection of recipes with AIA!

Discover all recipes