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Autumn squash and Italian sausage combine in a sweet-savory risotto. This high protein mediterranean family dinner is fresh, seasonal, and comforting on cool evenings.
Heat 1 tbsp olive oil in a large heavy-bottomed pan over medium heat. Add Italian sausage, breaking up with a spoon, and cook until browned and just cooked through, about 5 minutes. Transfer to a plate and set aside.
Add remaining olive oil to the pan. Sauté onion with a pinch of salt on medium-low heat until translucent, 3–4 minutes. Stir in garlic and chopped sage, cooking for 1 more minute until fragrant.
Add the diced butternut squash and cook, stirring occasionally, until squash is golden around the edges and just tender, 6–7 minutes. Do not let it burn.
Stir in arborio rice and toast, stirring constantly, for 1–2 minutes until rice edges are translucent. Pour in white wine and cook, stirring, until almost all liquid has evaporated.
Begin adding hot chicken stock one ladleful at a time, stirring gently and letting each addition absorb before adding the next. Maintain a gentle simmer and moderate heat. Continue until rice is creamy and al dente, about 20 minutes.
Return sausage to the pan in the last 5 minutes of cooking. Once risotto reaches a creamy, loose texture, remove from heat. Fold in grated Parmesan, add salt and black pepper to taste, and cover. Rest risotto for 2 minutes before serving.
