Butternut Squash and Sausage Risotto
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Recipe Intro From cookwithmanuela
This comforting and hearty butternut squash Italian risotto celebrates the rich flavors of fall. Creamy RiceSelect® Arborio Rice is paired with savory Italian sausage, sweet butternut squash, and topped with toasted hazelnuts, crispy sage, and plenty of Parmesan cheese. This dish is sure to impress your guests or elevate a cozy dinner at home.
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Recipe Card
ingredients
- 2 tablespoons olive oil, divided
- 1 pound butternut squash, peeled and diced
- Small bunch of fresh sage leaves, divided
- 5 cups chicken (or vegetable broth), adjsuted as needed and warmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon fresh grated nutmeg
- 1/2 medium onion, finely chopped
- 2 Italian sausages, casing removed and crumbled
- 1 1/2 cups RiceSelect® Arborio Rice
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup toasted hazelnuts, roughly chopped for topping
Method
Step 1
In a medium pan, heat 1 tablespoon of olive oil over medium heat.
Step 2
Add the diced butternut squash, a few fresh sage leaves, and 1 cup of broth. Season with salt, pepper, and nutmeg.
Step 3
Cover and simmer over medium-low heat until the squash is soft, about 10-12 minutes.
Step 4
While the squash cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4 minutes, until softened.
Step 5
Add the crumbled Italian sausage, breaking it into small pieces as it cooks. Cook until browned, about 5 minutes.
Step 6
Push the sausage and onions to one side of the pan. Add the Arborio rice to the other side and toast for about 2 minutes, stirring frequently to avoid burning. (Note: Toasting the rice enhances the flavor of the risotto.)
Step 7
Once the butternut squash is soft, puree it until smooth.
Step 8
Stir the puree into the risotto mixture in the skillet.
Step 9
Pour in 1 cup of warm broth, stirring the risotto gently. Let it simmer, stirring occasionally, until the broth is absorbed.
Step 10
Continue adding more broth, ½ cup at a time, as needed, allowing the liquid to absorb before adding more. Cook for about 15 minutes, or until the rice is al dente.
Step 11
Once the rice is tender, stir in the butter and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Let the risotto rest for a few minutes to allow the flavors to meld.
Step 12
In a small pan, heat a little olive oil and fry a few sage leaves until crispy. Remove and drain on a paper towel.
Step 13
Serve the risotto topped with toasted hazelnuts, crispy sage leaves, and additional grated Parmesan cheese, if desired.