Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash

Name: Brown Butter Sage Butternut Squash Risotto With Sausage And Roasted Squash
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 3 Tbsp Roasted Shallot Infused Olive Oil, divided; 1 tsp Smokey Bacon Infused Sea Salt; 2 cups Butternut Squash, chopped; 2 cups Brown Butter Sage Butternut Squash Risotto; 1 cup White Wine; 4-5 cups Vegetable Broth; 1lb Ground Sausage; Sage Leaves, to finish; Parmesan, to finish

Brown Butter Sage Butternut Squash Risotto With Sausage And Roasted Squash

Rated 2.8 stars by 4 users

Author:

Olivelle

Servings

Prep Time

20 minutes

Cook Time

80 minutes

Say hello to fall in a bowl! Creamy risotto, sweet butternut squash, and rich brown butter all come together to create a dish that’ll warm you right up. Toss in some savory sausage, roasted squash, and a splash of chicken stock (maybe a little wine for extra flair!), and dinner is served in under an hour! This cozy combo is perfect for those cool fall nights when you need a comforting, flavorful meal that’ll make you want to dive in for seconds.

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Ingredients

3 Tbsp Roasted Shallot Infused Olive Oil, divided
1 tsp Smokey Bacon Infused Sea Salt
2 cups Butternut Squash, chopped
2 cups Brown Butter Sage Butternut Squash Risotto
1 cup White Wine
4-5 cups Vegetable Broth
1lb Ground Sausage
Sage Leaves, to finish
Parmesan, to finish

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Directions

Preheat the oven to 400F. Toss butternut squash with 1 tbsp olive oil and sea salt. Roast until tender, about 40 mins.
Meanwhile in a large wide skillet heat remaining 2 tbsp of olive oil over medium heat. Add sausage and brown. Add 2 cups of rice and stir until well coated. Toasted for 3-4 minutes.
Add wine and stir continually. Allow to fully cook off.
Add 1 cup of stock at a time allowing the stock to fully evaporate before adding another cup of stock.
Continue to cook stirring frequently until rice is al dente, about 30 minutes.
Top with roasted butternut squash and sage. Serve immediately.

Recipe Note

Pressure Cooker or Instant Pot Instructions:

Set machine to Sauté and add the olive oil.Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.Add wine and stir until fully evaporated (cooked-off).Add stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well.

(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.

1 comment

Alicia tracy

September 21, 2021 at 2:32 pm

Amazing, Amazing recipe!!! Full of flavor and perfect for a fall day.. or any day!

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