Category
We love sausage
Author:
Salubrious
Risotto is so delicious made as a side dish. Add butternut squash and delicious Circle B Ranch Sweet Italian Sausage and you have a great dinner. Enjoy!!
Ingredients
1 small to medium butternut squash, cut into 1/2 inch cubes (about 4-5 cups of squash) I buy the squash ready to eat. You will find it in your produce section of your supermarket
2 Tablespoons extra virgin olive oil
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1/2 pound Circle B Ranch Sweet Italian sausage
1/2 cup chopped yellow onion
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
1.25 cups arborio rice
4 cups vegetable or chicken stock
1 cup water
1/2 cup finely shredded parmigiano reggiano cheese
1/2 cup finely shredded pecorino romano
1 Tablespoon shopped fresh sage
1/2 teaspoon salt (optional – depending on type of stock used)
Directions
Preheat oven to 450ºF (220º)
Place peeled, cubed butternut squash on baking sheet
Drizzle 2 T olive oil over squash and toss to coatBake for 20 minutes or until soft, remove from oven and set aside
While squash is baking, in a large skillet over high heat, add sausage
Brown sausage until fully cooked through, about 7-10 minutes, stirring constantly, drain fat and set aside
Shred cheeses, dice onion and sage leaves
For the risotto
In a large dutch oven, add 1 T butter and 1 T olive oil over medium heat
Add chopped onion and saute until soft, about 4-5 minutes
Add rice and saute for 1 minute
Begin adding stock, 1 cup at a time
Stir rice constantly while adding stock and continue adding 1 cup at a time as the rice starts to absorb it (about 30 minutes)
When stock runs out, switch to water
When rice begins to get creamy, stop adding water and add parmesan cheese and sage
If rice seems dry or is still crunchy, add additional water 1/4 cup at a time while it is still hot
When risotto has finished absorbing liquid, add in cooked sausage and butternut squash
Test for taste and add salt if desired
Serve hot