Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash
Brown Butter Sage Butternut Squash Risotto With Sausage And Roasted Squash
Rated 2.6 stars by 5 users
Author:
Olivelle
Servings
8
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
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2 cups Butternut Squash, chopped
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3 Tbsp Roasted Shallot Infused Olive Oil, divided
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1 tsp Smokey Bacon Infused Sea Salt
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1lb Ground Sausage
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2 cups Brown Butter Sage Butternut Squash Risotto
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1 cup White Wine
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4-5 cups Vegetable Stock
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Sage Leaves, to finish
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Parmesan Cheese, to finish
Directions
Preheat the oven to 400°F. Toss butternut squash with 1 tbsp Roasted Shallot Infused Olive Oil and Smokey Bacon Infused Sea Salt. Roast until tender, about 40 mins.
Meanwhile, in a large, wide skillet, heat remaining 2 tbsp of Roasted Shallot Infused Olive Oil over medium heat. Add sausage and brown.
Once browned, add the Brown Butter Sage Butternut Squash Risotto and stir until well coated. Toast for 3-4 minutes.
Add wine and stir continually. Allow to fully cook off.
Add 1 cup of Vegetable stock at a time, allowing the stock to fully evaporate before adding another cup of stock, stirring frequently until rice is al dente, about 30 minutes.
Top with roasted butternut squash, sage, and a dusting of Parmesan cheese. Serve immediately. Enjoy!
Recipe Note
Pressure Cooker or Instant Pot Instructions:
Set the machine to Sauté and add the Roasted Shallot Infused Olive Oil. Add risotto mix and stir to coat with the olive oil. Cook 1-2 minutes until slightly toasted. Add wine and stir until fully evaporated (cooked off). Add the full amount of stock and reset the machine. Close the lid and set the 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
Amazing, Amazing recipe!!! Full of flavor and perfect for a fall day.. or any day!
Amazing, Amazing recipe!!! Full of flavor and perfect for a fall day.. or any day!