ROASTED SQUASH RISOTTO WITH CHICKEN APPLE SAUSAGE
From a package of Aidells Chicken & Apple Sausage. Prep time includes roasting the squash: To roast the squash, split a small squash in half lengthwise, scoop out the seeds, brush cut sides with olive oil and roast on a foil lined baking sheet at 350 till tender, 45 minutes to an hour. Allow to cool, scoop out the pulp. Alternatively peel and chunk the squash (or buy it peeled and chopped) toss with olive oil and roast till tender, about 20 minutes
Provided by DinnerBelle
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the stock to a simmer on the stove top or in the microwave.
- Meanwhile, in a large heavy skillet melt 1 T. butter and the olive oil over medium heat till fragrant. Add the onion and saute until translucent.
- Add the sausage and garlic, saute about 3 minutes, until the sausage starts to brown a bit.
- Add the rice and stir to coat well.
- Add the wine and a large ladle of stock. Stir and simmer until the liquid is mostly absorbed.
- Add the squash and 2 ladles of stock. Continue stirring, simmering and adding stock until the rice is plump and tender, about 15-20 minutes. You may not need all of the stock.
- Season with salt and pepper to taste.
- Remove from the heat and stir in the remaining 1 T. butter.
- Serve with Parmesan at the table.
Nutrition Facts : Calories 384.2, Fat 10.9, SaturatedFat 4.1, Cholesterol 19.4, Sodium 400.5, Carbohydrate 53.8, Fiber 2.4, Sugar 5, Protein 11.6
RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE
This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.
Provided by Miss Ellie 48
Categories Short Grain Rice
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 tablespoons of butter to the PC and melt over medium heat.
- Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
- Pour off all but 2 tablespoons of the fat.
- Add the rice and cook, stirring often, until well coated about 2 minutes.
- Add the wine and bring to a boil.
- Stir in the stock, salt & pepper.
- Lock the lid in place. Bring to high pressure.
- Cook for 6 minutes.
- Remove from heat and quick release the pressure.
- Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
- Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
- Season with nutmeg, add additional salt & pepper to your taste.
Nutrition Facts : Calories 913.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 90.1, Sodium 1743.5, Carbohydrate 110.1, Fiber 5.5, Sugar 9, Protein 41.1
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