35 minutes | Serves 4
Risotto has gotten a bad reputation as being laborious because you have to stir it pretty continuously. You can cook it in the pressure cooker if that’s a major setback for you and supposedly it only takes 7 minutes untouched. I personally like to stir it, I find it meditative to sit over the steamy pot, allowing the aromas to put you in the mood. The northern Italian women in my family have done this for generations so it’s a ritual I personally love.
1 peeled and cubed butternut squash
1 diced yellow onion
2 tablespoons of olive oil, divided
1/2 teaspoon of butter
1/2 cup of dry white wine
1 bouillon cube or 1 teaspoon of Better then Bouillon beef paste.
1 sausage per person
2 handfuls of dried risotto which equals about 1/2 cup risotto per person
1/4 teaspoon of dried nutmeg
1/4 teaspoon of dried or 1 teaspoon finely chopped fresh sage
1/4 cup of heavy whipping cream
1/2 cup of parmesan cheese
Drizzle squash with 1 tablespoon olive oil and bake for 30 minutes at 350. Wait 10 minutes and begin preparing onion. In a large pot, saute the onion in remaining 1 tablespoon of olive oil with salt and pepper for 5 minutes. Add the sausage and herb and cook for another 2 minutes. Add the risotto and toast it over high heat for 2-3 minutes stirring continuously. Once toasted, add the white wine and set your timer for 20 minutes. Gradually add 1-2 cups of water (I use my tea kettle with hot water) at a time, continue to stir, and allow for water to mostly absorb before adding more. Add the bouillon at any point after adding water. After 10 minutes have passed, add the cooked squash and continue with the process of adding water and stirring. You can walk away from the stove for 1 minute max during this process because the risotto can burn very easily. When 20 minutes are up, add parmesan and cream and serve immediately.