Ingredients:
1 (2 lb) butternut squash
5 tablespoons olive oil
kosher salt
fresh ground black pepper, to taste
1 lb hot Italian sausage, casings removed
1 medium onions, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
2 cups arborio rice
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into small cubes
1/2 cup parmesan cheese ( I like freshly grated)
toasted pumpkin seeds or pine nuts, to garnish
fresh parsley, to garnish
Directions:
Preheat oven to 400 degrees.
Pierce squash all over several times with sharp knife.
Microwave on high for 1 minute.
Peel, seed and cut squash into 1/2 inch cubes.
Toss with 2 TBS olive oil, salt and pepper.
Place on large cookie sheet.
Roast till tender and just brown, about 25-30 minutes.
Remove from oven and set aside.
In medium skillet on low heat, cook sausage until brown on all sides.
Remove from skillet, cool and slice into 1/4 inch coins.
In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
Add white wine and stir until it evaporates.
Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
At about 20 minutes, you should begin testing the risotto.
It should be soft and creamy, but each grain should be slightly chewy in center.
Once risotto reaches this stage, stop adding stock and turn off heat.
Add butter, cheese, roasted squash and sausage.
Mix well, cover and allow to sit 2 minutes.
Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.
Servings: 6-8
Time preparation: 35 min.
Time total: 95 min.