Disclaimer: This post is created in partnership with DaVinci Wine through Kitchen PLAY. All opinions and statements are my own, as always.
Rich, creamy Butternut Squash Risotto with Sausage and Crispy Sage is an easy, elegant dish perfect for fall entertaining. It’s super simple to make and can be made in advance so you can mingle with your guests at your own party.
Crisp fall air is right around the corner and what better way to celebrate than with a fun dinner party with friends. I love hosting a few close friends or family members for a simple meal that’s rustic and memorable. You don’t need to spend hours in the kitchen either to pull together a hearty, comforting dish that would wow even the most discerning “friend.”
This Butternut Squash Risotto with Sausage and Crispy Sage is a wonderful way to serve fresh fall flavor for dinner and paired with the right wine, like DaVinci Pinot Grigio, you have a fuss free meal perfect for your party. It’s ready in just 30 minutes and you can even prepare it in advance so you can enjoy your guests without sweating in the kitchen all night.
DaVinci wines are produced by the Cantine Leonardo da Vinci, a cooperative of more than 200 passionate local winegrowers nestled near the Tuscan hillside town of Vinci, the historic birthplace of Leonardo da Vinci. The expert growers and winemakers for DaVinci produce authentic, high-quality Italian wines, including both Chianti and Pinot Grigio. Tuscany is well-known as the home of the Chianti grape, while grapes for DaVinci Pinot Grigio are grown in northeastern Italy.
The cool evenings and warm days of northeastern Italy are suited to producing crisp, elegant Pinot Grigio grapes, resulting in a wine that is more acidic and less sweet, which ultimately pairs better with food than many domestic Pinot Grigio wines. The clean, crisp finish and natural acidity makes DaVinci Pinot Grigio very food-friendly, so it can pair with many of your favorite foods, from burgers to seafood to dessert. I love to add it to recipes like this Butternut Squash Risotto because it imparts a sweet back note to the dish that’s just perfect and buttery. The rice soaks up the flavor and helps to create a creamy texture that’s just incredible when mixed with the butternut squash. Each spoonful is a bite of pure, creamy heaven.
This recipe for Butternut Squash Risotto with Sausage and Crispy Sage would be incredible served alongside a fall inspired salad and then followed up with a simple dessert. All without breaking a sweat. And all while enjoying the company of family and friends.
And if you’re a risotto fan like me….make sure you check out these easy arancini!
Butternut Squash Risotto with Sausage and Crispy Sage
- 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
- 1/2 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
- 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.