Butternut Squash and Sausage Risotto; foggy mornings

Our beautiful summer-like days are at an end I think.We’re having wet, foggy mornings with the sky not clearing until mid-afternoon.

I’ve decided I’m going to learn from the Norwegians on how to love winter. I do still have relatives in Norway, after all…. Time to embrace my heritage.

What better way to start than with a thick, creamy risotto. For me it’s the ultimate comfort food and ready in less than 30 minutes…. So I can get back to the fire with my glass of wine.

The squash gives a bit of sweetness to the risotto. Use any flavor sausage you like.

As always, the end result should be creamy, smooth, almost soup-like, never stiff.

Butternut Squash and Sausage Risotto

Total time: 30 minutes

Ingredients:

  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1/2 large onion, chopped
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
  • Condimenti:
  • 8oz (240gr) sausages, casings removed
  • 1/2 large onion, chopped
  • 2 cups butternut squash, 8oz (240gr), cut into 3/4″ cubes
  • 2 tbs sage leaves, chopped
  • 1/2 tsp paprika
  • 2 tsp olive oil

Butternut Squash & Sausage Risotto

Instructions:

  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Heat olive oil in large skillet.  Add onion and sauté until tender.
  • Add sausage and break it up into chunks.
  • Add butternut squash, paprika, sage, and sauté until sausage is browned and squash almost cooked through.
  • Cover and allow to cook over low heat until needed.

Print Recipe

As to that fog….

fog1

It nestles so cozily into the little nooks and crannies across the valley.

fog

Seeing this when I walk the dogs is one of the reasons I don’t mind getting up before the sun this time of year.

I’ve joined the ’12 Weeks of Winter Squash’ group again this year…. I need more inspiration!

Last update on November 1, 2015

5 thoughts on “Butternut Squash and Sausage Risotto; foggy mornings”

  1. It was so foggy by me when I left for work yesterday morning that I couldn’t see the end of my hood in some places. It was a harrowing drive at best. I love to look at the fog, but not drive through it.

  2. Thanks, Ashley, it was a gorgeous morning – and we love all risottos!

    Kate, it was pretty – and eerie

    nighstmusic, I remember that kind of fog when we lived along the Mississippi – pea soup

    Ina, absolutely the ultimate comfort food

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