I think the title puts you in enough suspense – fast forward to the recipe. Ha! Just kidding. It is my favorite combo right now. There are a ton of meats that I prefer not to eat right now, but I never have a problem with this one. I think it’s the spice blend. Perfection.
Any sausage will do – chicken sausage, turkey sausage, port sausage. Just make sure it’s seasoned. I didn’t include extra seasoning for your sausage in this recipe.
This is a simple risotto with mix ins. If you’ve never made risotto before, it can be a little intimidating. It shouldn’t be though. I’ve never been able to mess it up and I’ve made risotto a lot. Mainly because my kids never turn it down.
It’s a patience dish. If you think that you can go do laundry while this is on the stove, well – you might want to have soup for dinner. This needs your attention. It’s well worth it and once you make risotto, you will understand the myriad of possibilities it will bring to your dinner repertoire.
This dish comes together in a few steps. First is getting the butternut squash roasted, while that is cooking, you can cook the sausage and then start on the risotto. Like I said, it needs your attention, so don’t try and do too much at once. At least until you know when you can take a 30 second stirring break.
This is a perfect dish for kids to help with because it mainly involves A LOT of stirring and that is totally doable for a child. Just make them aware of the hot stove.
Since it’s a little heavy, I suggest pairing it with something lighter, such as a salad. We did roasted brussels sprouts, which my family devours and I love that.
- 1 small to medium butternut squash, cut into 1/2 inch cubes (about 4-5 cups of squash)
- 2 Tablespoons extra virgin olive oil
- 1/2 pound Italian sausage (chicken, turkey, or pork), about 1.5 cups cooked
- 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)
- Preheat oven to 450ºF (220º)
- Place peeled, cubed butternut squash on baking sheet
- Drizzle 2 T olive oil over squash and toss to coat
- Bake 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
- 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