Roasted Squash Risotto With Chicken Apple Sausage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the stock to a simmer on the stove top or in the microwave.
  • Meanwhile, in a large heavy skillet melt 1 T. butter and the olive oil over medium heat till fragrant. Add the onion and saute until translucent.
  • Add the sausage and garlic, saute about 3 minutes, until the sausage starts to brown a bit.
  • Add the rice and stir to coat well.
  • Add the wine and a large ladle of stock. Stir and simmer until the liquid is mostly absorbed.
  • Add the squash and 2 ladles of stock. Continue stirring, simmering and adding stock until the rice is plump and tender, about 15-20 minutes. You may not need all of the stock.
  • Season with salt and pepper to taste.
  • Remove from the heat and stir in the remaining 1 T. butter.
  • Serve with Parmesan at the table.
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