Sausage, pumpkin and leek risoni

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Sausage, pumpkin and leek risoni
  • 2 tablespoon vegetable oil
  • 1 leek, pale section only, halved lengthwise, thinly sliced
  • 2 clove garlic, crushed
  • 1 cup risoni
  • 400 gram butternut pumpkin, peeled, cut into 2cm cubes
  • 2 cup hot chicken stock
  • 1/3 cup slivered almonds
  • 6 beef chipolata sausages
  • 50 gram baby spinach leaves
  • 1/2 cup shredded parmesan
  • 1/2 cup chopped flat-leaf parsley


Sausage, pumpkin and leek risoni
  • 1
    Heat half of the oil in a medium saucepan over moderate heat. Add leek and garlic. Cook, stirring, 6-7 minutes, or until the leek softens.
  • 2
    Increase heat to high. Add risoni and pumpkin; cook, stirring, 2 minutes.
  • 3
    Add stock and 1/2 cup water to risoni. Bring to the boil, then reduce heat. Simmer, covered, 8 minutes. Remove from heat. Stand, covered, 5 minutes.
  • 4
    Add sausage, spinach, parsley and half the parmesan to pasta; toss gently. Spoon onto plates. Sprinkle with almonds and remaining parmesan.


You could use macaroni instead of risoni, if preferred. For extra flavour, add spices such as ground cumin or fennel.

More From Women's Weekly Food