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Butternut Squash and Sausage Risotto Recipe

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A creamy and flavorful Butternut Squash and Sausage Risotto combining tender roasted squash, savory Italian sausage, and rich Parmesan cheese, perfectly cooked to a velvety texture. Ideal for a comforting meal that balances sweetness, spice, and umami in every bite.

Ingredients

Vegetables

  • 5 ounces butternut squash (about 1 1/4 cup cubed)
  • 1/2 white onion, peeled and finely diced
  • fresh parsley (for serving)

Meat

  • 5 ounces Italian sausage (approximately, casing removed and cut into small pieces)

Liquids

  • 1 cup white wine (preferably dry)
  • 4 cups vegetable stock (or water, warm)
  • 1 cup water (for cooking squash)

Pantry & Dairy

  • 2 teaspoons olive oil (divided)
  • 1 cup risotto rice (Carnaroli or Arborio if possible)
  • 1/4 teaspoon salt (more to taste)
  • 1/2 teaspoon black pepper (divided; or to taste)
  • 2 tablespoons butter
  • 1/2 cup Parmigiano Reggiano, grated (plus more for serving)

Instructions

  1. Clean the Squash: Peel the butternut squash, cut it in half, discard the seeds, and dice into small pieces. Set aside.
  2. Prepare the Onion: Peel and finely dice the half white onion. Heat a drizzle of olive oil in a pan over medium heat and sauté the onion until soft, golden, and fragrant.
  3. Cook the Sausage: Remove the casing from the Italian sausage and cut the meat into small pieces. Add to the pan with the sautéed onion, breaking up larger chunks with a spoon or spatula. Cook until the sausage is browned and aromatic.
  4. Set Aside Cooked Meat and Onions: Remove the cooked sausage and onions from the pan and place in a bowl.
  5. Cook the Squash: In the same pan, add a drizzle of olive oil and the cubed squash. Season with salt and some black pepper, then sauté for about one minute while stirring. Add 1 cup of water, cover, and cook over medium-low heat until the squash becomes tender.
  6. Mash the Squash: Once tender, mash the squash with a potato masher, leaving some chunks for texture.
  7. Combine Ingredients: Return the cooked sausage and onion mixture to the mashed squash in the pan and mix well. Stir in the risotto rice to combine thoroughly with the other ingredients and juices.
  8. Add the Wine: Pour in the cup of white wine and stir. Season with additional black pepper. Cook over medium heat for several minutes until the wine is fully absorbed by the rice.
  9. Add the Stock Gradually: Begin adding warm vegetable stock to the pan, about one cup at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process, adding stock in 1/2 cup increments once absorption begins, until the rice is fully cooked and creamy.
  10. Mantecatura (Finishing): When the risotto rice is al dente, remove the pan from heat. Stir in the butter and grated Parmigiano Reggiano until fully incorporated, producing a creamy texture.
  11. Serve: Spoon the risotto into bowls or plates. Garnish with extra Parmigiano Reggiano, freshly chopped parsley, and a drizzle of olive oil. Serve hot.

Notes

  • Use Carnaroli or Arborio rice for the best risotto texture.
  • Keep vegetable stock warm to maintain even cooking temperature.
  • Do not over-mash the squash to keep some texture in the dish.
  • Adjust seasoning with salt and pepper to taste during cooking.
  • Substitute chicken stock if not vegetarian; this recipe is vegetarian-friendly only if vegetable stock and vegetarian sausage are used.
  • Stir frequently to prevent the rice from sticking to the pan.

Find it online: https://marthatasty.com/butternut-squash-and-sausage-risotto-recipe/