Roasted Squash Risotto With Chicken Apple Sausage
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 7 -8 cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 links chicken-apple sausages, sliced 1/4 inch discs
- 3 garlic cloves, minced
- 2 cups arborio rice
- 1 cup white wine
- 2 cups roasted butternut squash
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- salt and pepper
- 1⁄2 cup grated parmesan cheese
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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