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Pumpkin Risotto with Lentils from Colfiorito

Ingredients for 4 people

100g of lentils from Colfiorito, 300g of rice, 350g of pumpkin (peeled, seeded and diced), 1 sausage; ½ onion, 1 clove of garlic, 1 bay leave, 60g of butter (or 5 tablespoons of extra virgin olive oil), 3 tablespoons of grated parmesan cheese, 1 litre of vegetable broth, ½ glass of dry white wine, salt.


Soak the lentils in a pot with water  to eliminate impurities, than drain. Put the lentils in a pot with at least 2 litres of fresh cold water, add the onion finely chopped, the clove of garlic and the bay leave, then bring to the boil and cook for approximately  20 min since the moment the water starts to boil. Add some salt at the end. Add some hot water if too dry, then drain.


Meanwhile, in another saucepan put the butter and warm up, then add the onion finely chopped and the minced sausage. Cook for five minutes, then add the pumpkin finely diced and let cook over low heat for approximately two minutes, then add the rice and brown it for one minute, then add the white wine and let it quickly evaporate.

Finally, add the vegetable broth and continue cooking for at least 18 minutes. Add the Lentils from Colfiorito to the rice 5 minutes before the end of the cooking, then stir. In a salad bowl put the risotto, add the parmesan and stir. Add some extra virgin olive oil and serve.

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