Pork & Roasted Fennel Salami, Pumpkin and Sage Risotto

  • Dinner Recipes
  • Salami Recipes

Featured Product: Pork & Roasted Fennel Salami

Are you put off making risotto due to the time it takes standing over it, stirring? If so, this recipe is for you, as it’s baked in the oven! The onion mixture can be cooked ahead and once the rice and liquid is added, the oven takes care of the rest.  An easy family dinner and a great dish for entertaining when feeding a crowd.

Product substitutes: Pepperoni 100gm, Hungarian Salami 100gm, Chorizo Salami 100gm, Croatian Salami 100gm, Dry Cured Bacon 100gm, Proscuitto 100gm or Pancetta 100gm


  • ½ cup sage leaves

  • 100g Skara Pork and Roasted Fennel salami, chopped

  • 600g butternut pumpkin, peeled, deseeded and diced

  • ¼ cup olive oil

  • 1 large brown onion, peeled and diced

  • 2 cloves garlic, crushed

  • 1 ½ cups arborio rice

  • ½ cup white wine

  • 1 litre hot chicken stock

  • ½ cup grated parmesan

  • Prep time: 15 Minutes
  • Cooking time: 45 Minutes
  • Serves: 6


  1. Preheat oven to 200°C (180°C fan-forced). Line a roasting tray with baking paper.
  2. Chop ¼ cup sage leaves and set aside remaining sage leaves and ½ the salami to crispy fry later.
  3. Place ½ the pumpkin on prepared roasting tray and spray with olive oil. Place in the preheated oven for 45 minutes. The pumpkin should be ready around the time the risotto is. Remove from oven and set aside until required.
  4. Meanwhile, heat 1 tablespoon olive oil in a heavy based oven proof pot over a low heat. Add onion, garlic, remaining salami, and ¼ cup chopped sage, stirring to combine. Cover and cook for 10 minutes or until onion is tender.
  5. Increase heat to medium and add rice, stirring until well coated. Once the rice starts crackling, add the white wine, stirring until absorbed. Add the hot stock and the remaining chopped pumpkin, stirring to combine and bring to the boil. Cover tightly with a heavy lid and cook in oven for 25 minutes, with the tray of pumpkin already roasting. Remove risotto from oven and gently stir, helping the rice become creamy. Return lid to risotto and allow to stand for 10 minutes.
  6. Meanwhile, heat remaining olive oil in a small non-stick frying pan. Add remaining sage and salami, cook for 3-4 minutes or until crispy. Remove from pan and set aside until required.
  7. To serve risotto, add roasted pumpkin, parmesan, salt and pepper to the risotto, stirring gently until combined. Garnish with crispy salami and sage.