Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Pierce squash all over several times with sharp knife. | 3. Microwave on high for 1 minute. | 4. Peel, seed and cut squash into 1/2 inch cubes. | 5. Toss with 2 TBS olive oil, salt and pepper. | 6. Place on large cookie sheet. | 7. Roast till tender and just brown, about 25-30 minutes. | 8. Remove from oven and set aside. | 9. In medium skillet on low heat, cook sausage until brown on all sides. | 10. Remove from skillet, cool and slice into 1/4 inch coins. | 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). | 12. In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL). | 13. Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes. | 14. Add white wine and stir until it evaporates. | 15. Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed. | 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). | 17. At about 20 minutes, you should begin testing the risotto. | 18. It should be soft and creamy, but each grain should be slightly chewy in center. | 19. Once risotto reaches this stage, stop adding stock and turn off heat. | 20. Add butter, cheese, roasted squash and sausage. | 21. Mix well, cover and allow to sit 2 minutes. | 22. Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1			63.0	16.366	1.4	0.14
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
hot italian sausage	1	lb		403.4676	0.0	89.7602	2.2667
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
arborio rice	2	cups		403.4676	0.0	89.7602	2.2667
white wine	1/2	cup		-	-	-	-
butter	3	tablespoons	unsalted cut	305.442	0.0256	0.3621	34.5529
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
pine nut			toasted	-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.