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sausage and squash risotto
You’ve never seen it like this before
recipe by
phil
mainItalian6 servingsgluten free
1 / 3
20
prep (min)
40
cook (min)
60
total (min)
- •2 tbsp olive oil
- •500 grams Italian sausages, casings removed
- •1 medium butternut squash, peeled and cubed (approx. 1cm pieces)
- •1 large brown onion, finely chopped
- •2 cloves garlic, minced
- •400 grams Arborio or Carnaroli rice
- •150 ml dry white wine
- •1.5 liters Lamb stock, kept hot
- •50 grams unsalted butter
- •80 grams Parmigiano Reggiano cheese, grated
- •1 pinch salt and freshly ground black pepper