Butternut Squash and Sausage Risotto

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 55 minutes

材料

2 tablespoons olive oil

1 lb (450 g) butternut squash, peeled and diced

Small bunch of fresh sage

1/2 teaspoon ground nutmeg

1/2 medium onion, finely chopped

2 Italian sausages (about 7.5 oz, 215 g), casing removed and crumbled

1 ½ cups (320 g) RiceSelect® Arborio Rice

4 to 5 cups chicken or vegetable broth, warmed

1/4 cup grated Parmesan cheese

1 tablespoon butter

¼ cup toasted hazelnuts, roughly chopped

Salt and pepper, to taste

手順

In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash, a few fresh sage leaves, and 1 cup of broth. Season with salt, pepper, and nutmeg. Cover the pan and simmer on medium-low until the squash is soft about 10 to 12 minutes.

In the meantime, start cooking the risotto. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 4 minutes, until softened. Add the crumbled sausage, breaking it into small pieces. Cook until browned, about 5 minutes.

Move the sausage and onions to one side of the pan. Add the Arborio rice to the other side and toast for about 2 minutes, stirring frequently. Once the squash is soft, puree until smooth and stir into the risotto.

Pour in 1 cup of warm broth and stir. Let the risotto simmer, stirring occasionally. As the broth is absorbed, continue adding more broth, 1/2 cup at a time, until the rice is cooked al dente, about 15 more minutes.

Add the butter and Parmesan cheese to the risotto, stirring until well combined. Taste and adjust with salt and pepper as needed. Let the mixture rest for a couple of minutes to absorb the flavors.

In a small pan, fry a few sage leaves in olive oil until crispy, then remove and drain on a paper towel.

Serve the risotto topped with toasted hazelnuts, fried sage leaves, and additional grated Parmesan cheese, if desired.