Butternut Squash & Italian Sausage Risotto

BUTTERNUT SQUASH & ITALIAN SAUSAGE RISOTTO

What You’ll Need

• 1 lb butternut squash, peeled, seeded, cut into 1-inch pieces
• 1 to 1.5 lb sweet Italian Sausage
• 4 Tbsp olive oil
• salt/pepper to taste
• 1 c shallots, chopped
• 1.5 c Arborio rice
• 1 c dry white wine
• 4-6 c chicken broth
• 1/4 c butter
• 1/2-3/4 c Parmesan cheese
• 1/2 c fresh basil, sliced

What To Do:

1. Preheat oven to 400 degrees Fahrenheit. Toss butternut squash in 2 Tbsp olive oil and add salt/pepper to taste.  Place squash in baking pan and roast for 25-30 min.  Set aside.
2. In the meantime, BBQ sausages on grill over medium heat, turning frequently until cooked through. Slice and set aside with squash.
3. In large skillet, heat 2 Tbsp olive oil over medium heat; add shallots for 2 minutes; Add rice and stir constantly until rice is a little shiny/”glassy” in appearance; be sure not to overcook/burn.
4. Turn to med-high heat and add white wine and cook down until liquid is almost gone; repeat until rice is “al dente.”
5. Stir in butter, Parmesan cheese, squash and sausage to warm through; garnish with basil. Serve immediately.