Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash

Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash

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Serves 8 

Ingredients

3 TbspRoasted Shallot Oil, divided
1 tspSmokey Bacon Sea Salt 
2 cups Butternut Squash, chopped
2 cupsBrown Butter Sage Butternut Squash Risotto
1 cup White Wine
4-5 Vegetable Stock 
1lb Ground Sausage 
Sage Leaves, to finish
Parmesan, to finish  


Instructions

  1. Preheat the oven to 400F. Toss butternut squash with 1 tbsp olive oil and sea salt. Roast until tender, about 40 mins. 
  2. 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. 
  3. Add wine and stir continually. Allow to fully cook off. 
  4. Add 1 cup of stock at a time allowing the stock to fully evaporate before adding another cup of stock. 
  5. Continue to cook stirring frequently until rice is al dente, about 30 minutes. 
  6. Top with roasted butternut squash and sage. Serve immediately.

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