Butternut Squash and Sausage Risotto

Nancy Olah

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 to 5 people

Course: Easy Weeknight Meals

Cuisine: Italian

4 –5 cups vegetable broth or stock
2 tablespoons unsalted butter
1 onion finely chopped
1 organic butternut squash peeled, seeded, and diced
¼ teaspoon freshly ground nutmeg
1½ cups uncooked Arborio rice
¼ cup dry white wine
⅛ teaspoon freshly ground black pepper
3 cups fresh baby spinach leaves cut into slivers or minced
2 Field Roast Smoked Apple Sage Sausages half of the package, casings removed, sausages quartered lengthwise, and chopped into small pieces (or grated with a box grater)
¾ cup toasted organic walnuts chopped
¾ cup grated Parmigiano-Reggiano cheese plus extra for the table
Sea salt and freshly ground black pepper

Heat the broth or stock in a saucepan.
Heat a large skillet and melt the butter. Add onion and sauté for 5–6 minutes. Add the squash pieces to the onion and sauté for about 6 more minutes.
Add the rice, and sauté for a minute or two before adding the wine. Sauté until the wine is completely absorbed, about 2–3 minutes.
When the rice has completely absorbed the wine, begin adding warm broth or stock, about ½ cup at a time. Cook and stir as the liquid is absorbed, and add the spinach with the last cup of liquid. Keep adding liquid until the rice is just barely al dente.
Add the sausage pieces (or grated sausage), turn the heat very low, and cover for another couple of minutes. Stir in the optional cheese and a little sea salt and pepper to taste. Turn off the heat. Cover and let stand for a minute. Stir again, adjust the seasonings, sprinkle with chopped walnuts, and serve immediately.
Remember, risotto waits for no man, woman or child!