Butternut Squash Risotto

This recipe is approximately 1 year late. Yes, ONE whole year. I made this Butternut Squash Risotto recipe sometime last year when I had some extra Butternut squash puree (from Field Goods) lying around and wanted something that tasted like fall, but not as cliche as pumpkin spice everything (although I do love pumpkin). My friends suggested a risotto, and this lovely recipe was born.

I have made it multiple times since because it is an incredibly tasty recipe and it makes a lot of leftovers. Well, when I mean a lot of leftovers in my household, it means more than one night of food. So take that for what it’s worth.

Not to mention, Butternut Squash is a rich source of antioxidants and can help reduce overall inflammation.  It is beginning to come into season and that means it’s ripe for the picking. Rich nutrients, in season AND delicious, sounds like a win-win-win, right! You don’t have to agree now, but give this baby a try and then let me know your thoughts.

Pro tip

If you can find frozen butternut squash chunks or puree, I highly recommend it as it’s a time saver in the kitchen. You can also make the puree ahead of time and freeze it yourself!

Okay, that’s enough small talk. You can now go ahead and make this for yourself and be prepared to want more…

Butternut Squash Risotto

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Ingredients

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• 2 Tablespoons + 1 teaspoon extra virgin olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups short grain rice (ex: Arborio)
• 1 quart chicken/beef/bone broth
• 1 cup water
• 16 oz. or 1 medium butternut squash, cooked and pureed
• 12 oz. spicy chicken sausage, chopped (ex: Bilinski’s)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon ground black pepper, more to taste
• 1/2 cup parmesan cheese, finely grated
• Red pepper flakes, optional

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Instructions

1. In a large sauce pan, heat 2 Tablespoons olive oil over medium heat, add onions and saute for 2-3 minutes, until they start to sweat.
2. Add peppers and garlic and saute for 2 minutes until garlic begins to lightly brown.
3. Add in rice and toast for 1 minute, stirring frequently
4. Begin adding broth and water, 1 cup at a time, stirring frequently. Wait to add next cup until most of the previous cup has been absorbed.
5. Meanwhile, in a small sauté pan, heat 1 teaspoon olive oil over medium heat, add sausage and saute until heated through, set aside.
6. Add in butternut squash, spices and parmesan cheese, to rice mixture until well combined, add in sausage.
7. Lower heat to low and allow rice mixture to set for 5 minutes, stirring every minute.
8. Top with red pepper flakes and parmesan cheese as desired.

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Shout out to my friend Nicole yesterday for featuring this recipe on her Instagram story (if you’re reading this today, it’ll be available til 9pm EST-ish). She basically did a step by step, which was pretty impressive and entertaining! She’s been making the recipe ever since I sent it to her ONE YEAR AGO. She’s basically a pro.

xoxo,

Sass

PS. If you are a Nutrition Genius Radio podcast lover, we’re back! Check us out on iTunes for episode #77!