Ingredients
Scale
- 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
Instructions
- 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.
- Add peppers and garlic and saute for 2 minutes until garlic begins to lightly brown.
- Add in rice and toast for 1 minute, stirring frequently
- 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.
- Meanwhile, in a small sauté pan, heat 1 teaspoon olive oil over medium heat, add sausage and saute until heated through, set aside.
- Add in butternut squash, spices and parmesan cheese, to rice mixture until well combined, add in sausage.
- Lower heat to low and allow rice mixture to set for 5 minutes, stirring every minute.
- Top with red pepper flakes and parmesan cheese as desired.