Butternut Squash Risotto with Sausage and Crispy Sage

• Meat

  • 8 oz Sweet italian sausage

• Produce

  • 1 1/2 cups Butternut squash puree
  • 3 Garlic cloves
  • 1/4 cup Sage, fresh leaves
  • 1 1/2 cups Sweet onion

• Canned Goods

  • 6 cups Chicken stock

• Pasta & Grains

  • 2 cups Arborio rice

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Pepper, fresh ground

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Other

  • 1 cup Davinci pinot grigio

Found on thesuburbansoapbox.com

Description

Ingredients

• 6 cups chicken stock
• 8 ounces sweet Italian sausage, casing removed
• 1 1/2 cups diced sweet onion
• 3 garlic cloves, minced
• 2 cups Arborio Rice
• 1 cup DaVinci Pinot Grigio
• 1 1/2 cups butternut squash puree
• ½ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1/4 cup fresh sage leaves
• 1/4 cup canola oil
• 1/2 cup grated parmesan cheese

Directions

• In a medium saucepan, add the chicken stock and bring to a simmer.
• In a large pot, brown the sausage over medium high heat until cooked through and no longer pink.
• Using a slotted spoon, transfer the sausage to a bowl and set aside.
• Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 more minute.
• Stir the rice into the onion mixture and toast for 1-2 minutes.
• Add the DaVinci Pinot Grigio to the rice and cook for 2-3 minutes until almost evaporated.
• Ladle 1 cup of chicken stock to the rice and stir frequently until the stock is almost evaporated. Continue adding chicken stock to the rice, one cup at a time, until all the stock is added and the risotto is creamy.
• Stir in the butternut squash, nutmeg, salt, pepper and sausage. Turn off the heat, cover and keep warm.
• Add the canola oil to a small saucepan over medium high heat. When the oil is hot, add the sage leaves 4-5 at a time and fry for about 1 minute until crispy.
• Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining sage leaves until they’re all fried.
• Garnish the risotto with the sage leaves and sprinkle with parmesan cheese right before serving.