Creamy, rich Butternut Squash Risotto with Sausage and Crispy Sage is the perfect fall meal for entertaining. Simple and stunning from TheSuburbanSoapbox.com.
Butternut Squash Risotto with Sausage and Crispy Sage
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy to make Butternut Squash Risotto is made better with sausage and crispy sage. Simple, elegant and comforting.

Course: Dinner, lunch
Cuisine: Italian
Keyword: Butternut Squash Risotto
Servings: 8 servings
Calories: 479 kcal
Author: Kellie
Ingredients
  • 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
  • ½ 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
Instructions
  1. In a medium saucepan, add the chicken stock and bring to a simmer.
  2. In a large pot, brown the sausage over medium high heat until cooked through and no longer pink.
  3. Using a slotted spoon, transfer the sausage to a bowl and set aside.
  4. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 more minute.
  5. Stir the rice into the onion mixture and toast for 1-2 minutes.
  6. Add the DaVinci Pinot Grigio to the rice and cook for 2-3 minutes until almost evaporated.
  7. 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.
  8. Stir in the butternut squash, nutmeg, salt, pepper and sausage. Turn off the heat, cover and keep warm.
  9. 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.
  10. Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining sage leaves until they’re all fried.
  11. Garnish the risotto with the sage leaves and sprinkle with parmesan cheese right before serving.
Nutrition Facts
Butternut Squash Risotto with Sausage and Crispy Sage
Amount Per Serving (0 g)
Calories 479 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 855mg37%
Potassium 439mg13%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 5g6%
Protein 14g28%
Vitamin A 2845IU57%
Vitamin C 8.3mg10%
Calcium 102mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.