Butternut Squash and Sausage Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4-5
Ingredients
  • 4–5 cups vegetable broth or stock
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 organic butternut squash, peeled, seeded, and diced
  • ¼ teaspoon freshly ground nutmeg
  • 1½ cups uncooked Arborio rice
  • ¼ cup dry white wine
  • ⅛ teaspoon freshly ground black pepper
  • 3 cups fresh baby spinach leaves, cut into slivers or minced
  • 2 Field Roast Smoked Apple Sage Sausages (half of the package), casings removed, sausages quartered lengthwise, and chopped into small pieces (or grated with a box grater)
  • ¾ cup toasted organic walnuts, chopped
  • ¾ cup grated Parmigiano-Reggiano cheese (plus extra for the table)
  • Sea salt and freshly ground black pepper
Instructions
  1. Heat the broth or stock in a saucepan.
  2. Heat a large skillet and melt the butter. Add onion and sauté for 5–6 minutes. Add the squash pieces to the onion and sauté for about 6 more minutes.
  3. Add the rice, and sauté for a minute or two before adding the wine. Sauté until the wine is completely absorbed, about 2–3 minutes.
  4. When the rice has completely absorbed the wine, begin adding warm broth or stock, about ½ cup at a time. Cook and stir as the liquid is absorbed, and add the spinach with the last cup of liquid. Keep adding liquid until the rice is just barely al dente.
  5. Add the sausage pieces (or grated sausage), turn the heat very low, and cover for another couple of minutes. Stir in the optional cheese and a little sea salt and pepper to taste. Turn off the heat. Cover and let stand for a minute. Stir again, adjust the seasonings, sprinkle with chopped walnuts, and serve immediately.
  6. Remember, risotto waits for no man, woman or child!
Notes
© 2017 Nancy Olah
All Rights Reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/fall-is-the-perfect-time-for-butternut-squash-and-sausage-risotto/