Winter Risotto Spicy Recipes

WINTER RISOTTO - SPICY

Steps:

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