Butternut Squash Risotto with Chicken Sausage

Ingredients

1 package al fresco Sweet Apple Chicken Sausage, sliced

1 (2-lb) butternut squash

2 1/2 Tbsp olive oil, divided

1/2 tsp kosher salt

1/4 tsp black pepper

5 cups low-sodium chicken stock

1 cup water

1/2 medium yellow onion, finely diced

2 garlic cloves, minced

2 cups Arborio rice

1 Tbsp fresh sage, minced

1/2 cup dry white wine (or chicken stock)

2 Tbsp unsalted butter

1 cup grated Parmesan cheese

Directions:

• 1Peel butternut squash and slice into 1/2” cubes.
• 2Using a large skillet, add squash, 2 Tbsp of olive oil, salt and pepper; toss until well combined. Place skillet over medium-high heat and cook, stirring occasionally, for 18-20 minutes, or until squash is tender but not mushy. Remove squash from skillet and place in medium bowl; set aside.
• 3Using a medium saucepan, combine chicken stock and water; bring to a simmer over medium heat.
• 4In your large skillet, combine onion, garlic and remaining 1/2 Tbsp of olive oil; sauté over medium heat for 4-5 minutes, stirring occasionally.
• 5Add rice to skillet with onions and garlic; cook over medium heat for 2-3 minutes, stirring occasionally. Reduce heat to medium-low and add wine and fresh sage. Continue cooking, stirring occasionally, until wine is fully absorbed. Then add heated chicken stock 1/2 cup at a time, stirring constantly. (Note: Allow stock to fully absorb before adding next 1/2 cup.)
• 6Meanwhile, place the sausages in a separate skillet or grill pan. Cook for 7-9 minutes, or until sausages are browned on both sides. Remove sausages from skillet and set aside.
• 7Once risotto is creamy and tender, add butter and cubed squash. Stir and continue cooking for 1-2 more minutes, or until butter has completely melted. Remove from heat and stir in 3/4 cup Parmesan cheese.
• 8Divide risotto onto plates and top with browned al fresco Sweet Apple Chicken Sausage. Garnish with additional Parmesan cheese and sage; serve immediately.