Ingredients for Winter Risotto Spicy
- 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
- 5 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound hot Italian sausage, casings removed
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth, heated
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 cup grated Parmesan cheese
- 1/4 cup toasted pumpkin seeds
- 1/4 cup chopped fresh parsley
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How to Make Winter Risotto Spicy
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a large baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
- While squash is roasting, brown the sausage in a large skillet over medium heat. Remove sausage from skillet, cool slightly, and slice into 1/4-inch coins.
- In a 6-quart stockpot or large, heavy-bottomed pan, sauté the onion and garlic in 3 tablespoons olive oil over medium heat for about 10 minutes, until softened and translucent.
- Add the Arborio rice to the pan and stir for 2-3 minutes to coat the grains with oil.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Begin adding the hot chicken broth, about 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue this process for 25-30 minutes, or until the rice is creamy and al dente.
- During the last 20 minutes of cooking, frequently check the risotto's consistency. It should be creamy but with slightly chewy rice centers.
- Once the risotto is cooked, stir in the butter, Parmesan cheese, roasted squash, and sausage coins.
- Cover and let the risotto rest for 2 minutes to allow the flavors to meld.
- Ladle the risotto into bowls and garnish with toasted pumpkin seeds or pine nuts and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
21g
Fat
72g
Carbs
26g
