Winter Risotto

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  • Yield: 2706 g
  • Serving: 6-8
  • Prep time: 30 m
  • Cook time: 1::05 h
  • Ready in: 1:35 h
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Risotto is so versatile it really can be served for any occasion. Warm, comforting and even reasonably priced for large quantities for entertaining on a small budget. I found this recipe in our local paper and thought I would share. I hope you enjoy it as much as we do.

Ingredients

Nutrients

Calories
818.1
Calories from Fat
378 g
Total Fat
42 g
Saturated Fat
14.4 g
Cholesterol
65.7 mg
Sodium
1122.2 mg
Total Carbohydrate
79.8 g
Dietary Fiber
5.3 g
Sugars
5.4 g
Protein
28.7 g

Step by step method

  • Step 1

    Preheat oven to 400 degrees.

  • Step 2

    Pierce squash all over several times with sharp knife.

  • Step 3

    Microwave on high for 1 minute.

  • Step 4

    Peel, seed and cut squash into 1/2 inch cubes.

  • Step 5

    Toss with 2 TBS olive oil, salt and pepper.

  • Step 6

    Place on large cookie sheet.

  • Step 7

    Roast till tender and just brown, about 25-30 minutes.

  • Step 8

    Remove from oven and set aside.

  • Step 9

    In medium skillet on low heat, cook sausage until brown on all sides.

  • Step 10

    Remove from skillet, cool and slice into 1/4 inch coins.

  • Step 11

    In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).

  • Step 12

    In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).

  • Step 13

    Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.

  • Step 14

    Add white wine and stir until it evaporates.

  • Step 15

    Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.

  • Step 16

    Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).

  • Step 17

    At about 20 minutes, you should begin testing the risotto.

  • Step 18

    It should be soft and creamy, but each grain should be slightly chewy in center.

  • Step 19

    Once risotto reaches this stage, stop adding stock and turn off heat.

  • Step 20

    Add butter, cheese, roasted squash and sausage.

  • Step 21

    Mix well, cover and allow to sit 2 minutes.

  • Step 22

    Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.

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