Winter Risotto Spicy Recipe

Ingredients for Winter Risotto Spicy

• Butternut Squash
• 5 tablespoons olive oil
• Kosher Salt
• Fresh Ground Black Pepper
• Hot Italian Sausage
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• Low Sodium Chicken Broth
• 2 cups Arborio rice
• Dry White Wine
• Unsalted Butter
• Parmesan Cheese
• Pumpkin Seeds
• Fresh Parsley

How to Make Winter Risotto Spicy

1. Preheat oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. Add the Arborio rice to the pan and stir for 2-3 minutes to coat the grains with oil.
6. Pour in the white wine and stir until it is completely absorbed by the rice.
7. 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.
8. During the last 20 minutes of cooking, frequently check the risotto's consistency. It should be creamy but with slightly chewy rice centers.
9. Once the risotto is cooked, stir in the butter, Parmesan cheese, roasted squash, and sausage coins.
10. Cover and let the risotto rest for 2 minutes to allow the flavors to meld.
11. Ladle the risotto into bowls and garnish with toasted pumpkin seeds or pine nuts and fresh parsley.