Butternut Squash and Sausage Risotto
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Butternut Squash (peeled and diced) | 500g |
| Italian Sausage (crumbled) | 300g |
| Shallot (finely chopped) | 1 |
| Vegetable Broth | 1L |
| Dry White Wine | 40g |
| Butter | 50g |
| Parmigiano Reggiano DOP (grated) | 40g |
| Extra Virgin Olive Oil | 20g |
| Sweet Paprika | 1 tsp |
| Fresh Rosemary (for roasting) | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
Step 1: Prepare the Squash
Begin by peeling and slicing the shallot into thin rings. Next, peel and dice the butternut squash into cubes. Transfer the diced squash to a mixing bowl and drizzle with extra virgin olive oil. Season generously with salt, pepper, and sweet paprika. Toss well to ensure the squash is evenly coated. Lay the seasoned squash in a single layer on a baking tray and place a few sprigs of fresh rosemary over the top. Roast in a preheated fan oven at 190°C (375°F) for approximately 25 minutes or until the squash is tender and slightly caramelized.
Step 2: Start the Risotto
While the squash is roasting, begin preparing the risotto. In a large pan, heat 20g of butter over medium heat. Add the chopped shallot and cook until softened and translucent, about 2-3 minutes. Stir in a ladle of vegetable broth to help the shallots cook without browning.
Step 3: Brown the Sausage
Add the crumbled sausage to the pan, stirring often to break it apart and cook until browned, about 5 minutes. Once the sausage is well-cooked, pour in the dry white wine, allowing it to simmer for a few minutes until the alcohol evaporates, leaving behind a rich, savory flavor.
Step 4: Cook the Rice
Next, add the Carnaroli rice to the pan, stirring to coat each grain with the flavorful mixture. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges. Begin adding the vegetable broth, one ladle at a time, stirring frequently to allow the rice to absorb the liquid before adding more. Continue this process, adding broth as needed, until the rice is creamy and cooked to al dente perfection, around 18-20 minutes.
Step 5: Combine the Squash and Risotto
While the risotto cooks, the squash should be done roasting. Remove it from the oven and discard the rosemary sprigs. Once the risotto is cooked, turn off the heat and gently stir in the roasted squash cubes. The squash will soften and blend into the creamy risotto.
Step 6: Finish the Dish
Stir in the remaining 30g of butter and the grated Parmigiano Reggiano cheese for extra creaminess and depth of flavor. Taste the risotto and adjust the seasoning with more salt and pepper if needed. Serve the risotto hot, garnished with the reserved roasted squash and a little more grated Parmesan on top.
Step 7: Serve and Enjoy
Transfer the risotto to individual plates, garnishing with extra roasted squash cubes. Serve immediately for the best texture and flavor. This dish pairs wonderfully with a glass of crisp white wine.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 |
| Protein | 22g |
| Carbohydrates | 80g |
| Fat | 20g |
| Saturated Fat | 7g |
| Fiber | 6g |
| Sodium | 600mg |
| Calcium | 150mg |
| Iron | 3mg |
This Butternut Squash and Sausage Risotto is a perfect balance of sweet, savory, and creamy, creating a comforting dish ideal for cozy dinners. The combination of roasted squash and hearty sausage, with the creamy risotto base, makes it a filling and satisfying meal that’s sure to become a favorite.
