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Risotto is so delicious made as a side dish. Add butternut squash and delicious Circle B Ranch Sweet Italian Sausage and you have a great dinner. Enjoy!!
Scale
Ingredients
- 1 small to medium butternut squash, cut into 1/2 inch cubes (about 4–5 cups of squash) I buy the squash ready to eat. You will find it in your produce section of your supermarket
- 2 Tablespoons extra virgin olive oil
- 1/2 pound Circle B Ranch Sweet Italian sausage
- 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)
Instructions
- 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
For the risotto
- 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
