Butternut Squash and Sausage Risotto

bowl of squash risotto topped with shredded cheese sitting on cloth.

Butternut Squash and Sausage Risotto

Perfect for the fall and winter season, this creamy Butternut squash risotto with the addition of Italian sausage is divine. It's relatively easy to make and suitable as a first course or dinner option!

Course First Course

Cuisine Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Author Alba Luna Meyer

Ingredients

5 ounces butternut squash, about 1 1/4 cup cubed
2 teaspoons olive oil, divided
1/2 white onion
5 ounces Italian sausage, approximately
1/4 teaspoon salt, more to taste
1/2 teaspoon black pepper, divided; or to taste
1 cup water
1 cup risotto rice, carnaroli or arborio if possible
1 cup white wine, preferably dry
4 cups vegetable stock, or water; approximately (warm)
2 tablespoons butter
1/2 cup Parmigiano Reggiano, grated; plus more for serving
fresh parsley, for serving

Instructions

Clean the Squash: Peel the skin, cut the squash in half, and discard the seeds. Dice the squash into small pieces and set aside.
Prepare the Onion: Peel the onion and finely dice it. In a pan with a drizzle of olive oil, sauté the onion over medium heat until soft, golden and fragrant.
Cook the Sausage: Remove the casing from the sausages and cut them into small pieces. Add the meat to the pan with the onion. Break up any large pieces with a spoon or spatula while it cooks. Cook until the sausage is browned and fragrant.
Remove the cooked onion and sausages from the pan and set them aside in a bowl.
Cook the Squash: In the same pan, add a drizzle of olive oil and the squash pieces. Season with some salt and black pepper, then sauté for a minute, mixing well. Add 1 cup of water and cook over medium-low heat, covered, until the squash is tender.
Mash the Squash: Once the squash is tender, mash it with a potato masher. Don't mash all the chunks completely, leave some textured bits.
Combine: Add the cooked onions and sausage back to the pan and mix well. Then stir the rice into the pan to mix well with all the juices and flavors.
Add the Wine: Pour in the white wine and mix well. Also season with black pepper. Cook over medium heat for a few minutes until the wine is absorbed by the rice.
Add the Stock: Add 1 cup of vegetable stock to the pan and mix. Cook for a couple of minutes and stir occasionally. Once it gets absorbed, add more vegetable broth (about 1/2 cup at a time). Repeat until the rice is fully cooked.
Mantecatura: When the rice is al dente, remove the pan from heat and add the butter and Parmigiano Reggiano. Mix well until they are fully incorporated.
Serve the risotto hot with more Parmigiano Reggiano, freshly chopped parsley, and a drizzle of olive oil.

Notes

You can use pumpkin instead of butternut squash. Avoid canned pumpkin puree.
Use mild or hot Italian sausages depending on your preference.
Instead of cooking the squash in the pan, you can roast it. It adds a nice touch of flavor, but takes longer.
Mash the squash, but not too much. Leave some pieces slightly intact for texture.
Don’t use vegetable stock straight out of the fridge. It doesn’t need to be heated first, but it should at least be at room temperature. Otherwise, the rice might not cook well.
Use low-sodium vegetable stock if you want to better control the salt.
Risotto should have a creamy consistency with the rice cooked until al dente, it shouldn’t be mushy. Add the vegetable stock or water slowly in small increments.
You don’t have to stir the rice constantly to make it creamy, but stirring occasionally will help release the rice starch and increase the creaminess.
Do not skip the final “mantecatura” step since it gives the risotto its final cream touch.

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.