Fall Recipe: Butternut Squash Risotto with Chicken Apple Sausage
I love risotto. It might be one of my very favorite foods - creamy rice? Yes, please!
The other great thing about risotto is that, using the same concept and technique, you can easily adapt the recipe for the seasons by changing the wine and additions. Use white wine, asparagus, peas and morel mushrooms for a spring risotto. Change it up to red wine and mixed wild mushrooms for a winter dish.
This is a delicious fall dinner. You will probably not need all of the squash, so save some for a side dish on another night.
You’ll need:
- 2 tbsp. butter (don’t skimp on this, as you will need enough to coat the rice)
- 1 small yellow onion, chopped
- 1 cup arborio rice
- 1/3 c. dry white wine
- 1 large container (48 oz.) reduced sodium chicken or vegetable stock (chicken is more flavorful)
- 1 small butternut squash
- 1/2 to 3/4 c. finely grated fresh parmesan
- 3-4 links chicken apple sausage, sliced (we use Amy’s Chicken Apple and Gouda)
- Fresh ground pepper to taste
- 2 tbsp. chopped fresh sage
First, prep and roast the squash:
Preheat oven to 400. Halve the squash and scoop out the seeds. Peel one half and cut it into 1 inch cubes. Toss the cubes with a bit of olive oil and season with salt and pepper. Brush the remaining half with a bit of olive oil and sprinkle with salt and pepper.
Place the squash half and the cubes on a baking sheet lined with foil (this makes for WAY easier clean up). Roast for about 25 minutes or until the cubes are knife tender. Scoop the cubes into a bowl and set aside.
Roast the squash half for about another 20 minutes until soft. Once the squash half is cool enough to handle, peel the half and cut the squash into chunks (it will be very soft and falling apart). Set aside.
Next, start your risotto:
Put the stock in a saucepan and bring to a simmer over medium heat. Once hot, reduce heat to low and keep the stock warm.
Melt the butter in a large pan over medium heat. When the butter foams, add the onion and saute for 2-3 minutes, until translucent. Add the rice and stir to coat with the butter.
Add the wine to the pan. Stir constantly until the wine is completely absorbed.
Begin adding the stock, about a ladle and a half at a time (just enough to cover the rice). Stir frequently until absorbed. When the stock is absorbed, add more. Continue this process until the rice is creamy and tender, but still has a bit of bite. This part takes 25 minutes, give or take. It takes awhile for the risotto to get softer, but once it goes, it goes pretty quickly.
Around the 17-18 minute mark, add the sausage slices. Around the 20 minute mark, add the squash cubes.
When the risotto is done, add the chunked squash half and stir in the parmesan. Add pepper to taste (and, if necessary, a little salt). The softer squash half will melt into the risotto and add some creaminess and thickness. Add a little broth or water if it gets too thick. Sprinkle the chopped sage over the finished risotto.
Enjoy!
