Risotto with Butternut Squash Sausage
Creamy, comforting, and bursting with fall flavors, this Risotto with Butternut Squash Sausage is a hearty twist on a classic Italian dish. Featuring tender roasted butternut squash, savory Italian sausage, and rich Parmesan cheese, this recipe combines earthy sweetness with a savory punch for a beautifully balanced meal. The creamy arborio rice is infused with dry white wine and warm chicken stock, creating a luscious texture that makes each bite irresistible. Perfectly seasoned with fresh parsley, a touch of butter, and a hint of black pepper, this risotto is both elegant and satisfying. Whether you’re preparing a cozy weeknight dinner or entertaining guests, this comforting dish will impress with its bold flavors and autumnal charm. Serve it hot with an extra sprinkle of Parmesan and parsley for the ultimate presentation.
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Recipe Information
Ingredients
- 2 cups butternut squash
- 3 tablespoons olive oil
- 8 ounces Italian sausage
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken stock, warmed
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into small cubes. Toss the cubed squash with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and lightly golden.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage and set aside.
In a large pot or deep pan, heat 2 tablespoons of unsalted butter and the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the arborio rice and cook for 2 minutes, allowing it to lightly toast. Add the dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
Start adding the warm chicken stock, one ladleful at a time, stirring frequently and waiting until most of the liquid is absorbed before adding more. Continue this process for 18-20 minutes until the rice is creamy and cooked al dente.
Gently fold in the roasted butternut squash, cooked sausage, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.2 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
