Butternut Squash and Sausage Risotto

Salubrious

Category

We love sausage

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
  • 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

  1. Preheat oven to 450ºF (220º)

  2. Place peeled, cubed butternut squash on baking sheet

  3. Drizzle 2 T olive oil over squash and toss to coatBake for 20 minutes or until soft, remove from oven and set aside

  4. While squash is baking, in a large skillet over high heat, add sausage

  5. Brown sausage until fully cooked through, about 7-10 minutes, stirring constantly, drain fat and set aside

  6. Shred cheeses, dice onion and sage leaves

For the risotto

  1. In a large dutch oven, add 1 T butter and 1 T olive oil over medium heat

  2. Add chopped onion and saute until soft, about 4-5 minutes

  3. Add rice and saute for 1 minute

  4. Begin adding stock, 1 cup at a time

  5. Stir rice constantly while adding stock and continue adding 1 cup at a time as the rice starts to absorb it (about 30 minutes)

  6. When stock runs out, switch to water

  7. When rice begins to get creamy, stop adding water and add parmesan cheese and sage

  8. If rice seems dry or is still crunchy, add additional water 1/4 cup at a time while it is still hot

  9. When risotto has finished absorbing liquid, add in cooked sausage and butternut squash

  10. Test for taste and add salt if desired

  11. Serve hot