I adapted this recipe from Ina Garten a.k.a. The Barefoot Contessa and Martha Stewart. Martha’s addition was to cook the squash with the risotto rather than pre-roasting it. And when I saw that Garten called for pancetta and I didn’t have any at my disposal, I knew that sausage would work just as well. In fact, the sausage crumbles added great texture to the meal. While I used turkey sausage, feel free to use pork if you prefer.
0 hours, 10 minutes
0 hours, 30 minutes
- 1/2 pound Italian turkey sausage
- 1 Tablespoon chopped fresh sage, plus more for garnish
- 1 Tablespoon olive oil
- 1/2 cup minced shallots (two medium)
- 1/2 cup dry white wine
- 1 butternut squash (1 1/2-2 pounds), seeded, peeled and cut into 1/2-inch pieces
- 1 cup Arborio rice
- 6 cups reduced-sodium chicken broth
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
- Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Bring a heavy-bottom saucepan to medium heat, add olive oil. Add sausage and shallot, breaking up the sausage with the back of your spoon, and cook for 3 minutes, until shallot begins to soften. Add butternut and continue cooking 3-5 minutes longer.
- Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.