Easy Butternut Squash and Spicy Sausage Risotto
Prep time
Cook time
Total time
Serves: 6 Servings
  • 5 Cups Chicken Broth, divided
  • 1½ Cups Arborio Rice
  • 1 Tablespoon Olive Oil
  • 1 Small Onion, diced
  • 2 Cloves Garlic, finely chopped
  • 1 lb Italian Sausage (spicy or mild)
  • 1 Cup Butternut Squash, diced
  • ¼ Cup Dry White Wine
  • 1 Cup Parmesan Cheese, grated
  • 5 Tablespoons Browned Butter*
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper
  1. Bring 4 cups of chicken broth to a simmer in a dutch oven. Add in the rice. Cover and bake for 45 minutes on 350°. Meanwhile, in a separate pot, heat the olive oil on medium heat. Add in the onion and garlic. Saute for 5 minutes or until the onions are translucent. Add in the Italian sausage and cook until browned. Drain excess fat/grease. Add in the butternut squash and cook for 7-10 minutes or until the squash is tender. Next, add in the white wine to the glaze, scraping up any brown bits on the bottom of the pan. Once the rice has finished cooking, remove from the oven and add in the remaining ingredients including the remaining 1 cup of chicken broth. Cook on the stovetop on medium heat stirring vigorously for 2-3 minutes. When finished the rice will be creamy. Gently fold in the butternut squash and sausage mixture. Garnish with a little more parmesan cheese. Serve immediately.
*How to Brown Butter: Place the butter in a small saucepan. Bring to a slow boil and then reduce to a simmer. Simmer for 5-8 minutes or until the butter is a nice golden color. Turn off heat and add the butter to the risotto.
Recipe by Mariah's Pleasing Plates at https://mariahspleasingplates.com/easy-butternut-squash-and-spicy-sausage-risotto/