Butternut Squash Risotto

You know how on all the cooking shows they say that risotto is one of the hardest dishes to make and virtually impossible to get done in under an hour?  Well I disagree. I had this dinner on the table in forty minutes and my rice was perfectly cooked. You could easily make this during a busy weeknight.  Just remember the key to delicious, perfectly cooked risotto is patience.  And patience is not my strong suite so if I can do it, so can you! 

I've made Butternut Squash Risotto before, but this time I decided to use squash puree (or you could use pumpkin) instead of squash pieces. This turned the dish an orangy color and added tons of flavor.  I topped mine with Chicken Sausage, parmesan cheese and a sage leave for presentation : )

If you've always wanted to make risotto but feared it was too difficult, this is the recipe for you!

Butternut Squash Risotto

Ingredients:

1 quart chicken stock

1 cup of water

1 onion

1 tablespoon of minced garlic

2 cups of Arborio rice

1 box of cooked frozen butternut squash

nutmeg, a dash

1 spoonful of Earth Balance or 1 tablespoon of butter

1 cup of Parmesan Cheese

1/4 cup of mexican blend cheese

5 sliced cooked chicken sausage

sage leaves for garnish (totally optional)

Instructions:

Bring 1 quart of stock plus 1 cup of water to a simmer in a sauce pan, then reduce to low.  The key is to keep your stock liquid warm.

Heat a medium skillet over medium heat with olive oil and once hot add the garlic and onions.  Add rice and toast for a few minutes.  {If you can drink unlike me, add a 1/2 cup of your favorite white wine and let cook out completely.} Then ladle stock in intervals and mix thoroughly and allow the liquid to evaporate. This is where patience comes in handy.  I probably ladled in 10 scoops of liquid before the rice was ready.

In another dish, saute your chicken sausage until lightly browned. Repeat until the rice is cooked and your liquids are gone. Defrost the squash in your microwave in a dish to collect any liquids and then add it to your risotto mixture once the rice is cooked through.  

Then season with salt, pepper and nutmeg.  I found that I needed more salt than I expected.  Taste as you go! In the last few minutes of cooking, add the cheese and butter or earth balance.  Serve warm and top with the sausage, another sprinkling of cheese and a sage leave.

 I've been eating the leftovers for the last few days and everyday I love it even more!  Such a delicious, easy meal.  I hope you make it!