Risotto with Butternut Squash & Sausage: A Hug in a Bowl

There’s something about the golden hue of cooked butternut squash that instantly conjures feelings of autumn comfort, and when that sweetness is swirled into creamy Arborio rice with the savory bite of Italian sausage, well, that’s pure culinary alchemy. I remember the first time I truly mastered this dish. It was a crisp October evening, the kind where the air bites just enough to make a warm kitchen feel like a sanctuary. I’d spent the afternoon visiting a local farm, picking up the freshest squash and some incredibly fragrant sausage. The process of coaxing the starch from the rice, the gentle sizzle of the aromatics, the slow, steady addition of stock – it all felt like a meditation. The final reveal, with the vibrant orange squash melting into the pearly rice, punctuated by savory sausage crumbles, was a moment of profound satisfaction, a dish that truly speaks to the soul.

This dish is a testament to how simple, quality ingredients can come together to create something truly extraordinary. It’s hearty enough for a chilly evening yet elegant enough to grace a dinner party table. The sweetness of the butternut squash, the richness of the sausage, and the creamy, starchy texture of the Arborio rice form a symphony of flavors and textures that is utterly irresistible.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Yield: Approximately 6 servings
• Dietary Type: Not specified (can be adapted)

Ingredients

This recipe is a beautiful balance of sweet, savory, and creamy, and sourcing good quality ingredients will elevate it even further.

• 1 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
• 4 tablespoons butter, divided
• 1 lb sweet Italian sausage, casings removed
• 1 medium onion, chopped
• 2 cups Arborio rice
• ⅔ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 5 cups chicken stock
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon pepper, plus more to taste
• ¾ cup fresh Parmesan cheese, grated
• ⅛ teaspoon fresh nutmeg, grated

Equipment Needed

While this recipe is quite forgiving, a few key pieces of equipment will make the process smoother.

• A large pot or Dutch oven for cooking the risotto
• A separate pot for steaming the butternut squash (or a pressure cooker, if you prefer)
• A wooden spoon or heatproof spatula for stirring
• A sharp knife and cutting board for preparing the vegetables and sausage

Instructions

The magic of risotto lies in the patient, steady development of its creamy texture. This method ensures that every grain of rice is perfectly cooked and infused with flavor.

1. Prepare the Butternut Squash: Begin by preparing your butternut squash. Peel it, scoop out the seeds, and then cut the flesh into roughly 1-inch cubes. You can cook the squash separately to ensure it reaches the perfect tenderness without overcooking the risotto itself. A simple steaming method works beautifully: place the cubes in a pot with a steamer basket over simmering water, cover, and steam for about 10-15 minutes, or until fork-tender but not mushy. Alternatively, if you have a pressure cooker, you can certainly use it for this step, following its specific instructions for steaming vegetables. Once tender, set the cooked squash aside.

2. Sauté the Sausage and Onion: In your large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the sweet Italian sausage (casings removed) and the chopped onion. Stir these together often, breaking up the sausage with your wooden spoon as it cooks. Continue this until the sausage has lost its raw pink appearance, which should take about 6 minutes.

3. Drain Excess Fat: Carefully pour off all but about 2 tablespoons of the rendered fat from the pot. This is crucial for preventing the finished risotto from being too greasy.

4. Toast the Rice: Add the Arborio rice to the pot with the sausage and onion. Stir frequently for about 2 minutes, ensuring that each grain of rice is well-coated with the rendered fat and flavor. This toasting step is vital for developing the nutty flavor of the rice and helping it absorb liquid evenly.

5. Deglaze with Wine: Pour in the dry white wine. Increase the heat slightly and bring it to a boil, stirring continuously until the wine has almost completely evaporated. The wine adds a lovely subtle acidity and depth of flavor to the risotto.

6. Add Stock and Seasonings: Pour in the chicken stock, along with the ½ teaspoon of salt and ¼ teaspoon of pepper. Bring this mixture to a boil.

7. Pressure Cook (If Using): If you are using a pressure cooker for the risotto, lock the lid in place and bring the cooker to high pressure. Cook for exactly 6 minutes.

8. Release Pressure and Check Rice: Once the cooking time is complete, remove the pot from the heat and perform a quick release of the pressure. Carefully open the lid. At this stage, the rice should be tender. However, if you find it’s not quite tender and creamy enough for your liking, return the pot to medium-low heat, adding a little more stock if needed, and continue to stir until the rice reaches your desired tender and creamy consistency.

9. Incorporate Squash and Finishing Touches: Gently stir in the cooked butternut squash, the grated Parmesan cheese, and the remaining 2 tablespoons of butter. Stir until the butter has melted and the Parmesan is fully incorporated, creating a luxurious, creamy finish.

10. Season and Serve: Finally, stir in the fresh nutmeg, which adds a warm, aromatic note that complements the squash beautifully. Taste the risotto and season with additional salt and pepper as needed. Serve immediately.

Expert Tips & Tricks

• The Importance of Stirring: While you don’t need to stir constantly, regular stirring is key to releasing the starch from the Arborio rice, which is what creates that signature creamy texture. Think of it as coaxing the silkiness out of the grains.
• Warm Your Stock: Keeping your chicken stock warm in a separate pot throughout the cooking process is a pro move. Adding cold stock will shock the rice and slow down the cooking, leading to an uneven texture.
• Don’t Overcook the Squash: The squash is added at the end, so it’s crucial that it’s already tender. Overcooked squash can become mushy and lose its distinct flavor and color.
• Quality Counts: Using a good quality sweet Italian sausage and freshly grated Parmesan cheese will make a noticeable difference in the final flavor profile of your risotto.
• Wine Choice: A dry white wine is ideal here, as it provides acidity to balance the richness. Avoid sweet dessert wines. If you prefer not to use wine, you can simply increase the amount of chicken stock by the same measure.

Serving & Storage Suggestions

Risotto is best enjoyed immediately after it’s made, when its creamy texture is at its peak. Ladle generous portions into warmed shallow bowls. A sprinkle of extra Parmesan cheese and a few fresh parsley leaves or a drizzle of good olive oil make for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, it’s best to add a splash of chicken stock or water to the risotto in a saucepan over low heat, stirring gently until it loosens up and becomes creamy again. Microwaving is also an option, but you’ll need to be diligent about stirring in extra liquid to revive its texture.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	913.7 kcal	–
Calories from Fat	–	276 g
Total Fat	30.7 g	47 %
Saturated Fat	15.4 g	76 %
Cholesterol	90.1 mg	30 %
Sodium	1743.5 mg	72 %
Total Carbohydrate	110.1 g	36 %
Dietary Fiber	5.5 g	22 %
Sugars	9 g	35 %
Protein	41.1 g	82 %

Variations & Substitutions

• Spicy Kick: If you enjoy a little heat, opt for hot Italian sausage instead of sweet. You could also add a pinch of red pepper flakes with the onion.
• Vegetarian Option: Omit the sausage and sauté the onions in a little extra butter or olive oil. You could also add in sautéed mushrooms or spinach for extra flavor and texture. Use vegetable stock instead of chicken stock.
• Herbs: Fresh sage is a beautiful autumnal herb that pairs exceptionally well with butternut squash. Try chopping and stirring in a tablespoon or two towards the end of cooking.
• Cheese Alternatives: While Parmesan is classic, a sharp Pecorino Romano would also lend a wonderful salty depth.

FAQs

Q: Can I make this risotto ahead of time?
A: While risotto is best enjoyed fresh, you can prepare it a few hours in advance. Reheat gently on the stovetop with a splash of stock or water to restore its creamy consistency.

Q: Why is my risotto not creamy enough?
A: This is usually due to insufficient stirring or not adding enough liquid. Ensure you’re stirring regularly to release the rice’s starch, and don’t be afraid to add more warm stock if it seems dry.

Q: Can I use a different type of rice?
A: Arborio rice is specifically chosen for its high starch content, which creates the creamy texture. Other short-grain Italian rice varieties like Carnaroli or Vialone Nano can be used, but it’s best to stick with these starchy types.

Q: What kind of white wine is best for risotto?
A: A dry, un-oaked white wine like Pinot Grigio, Sauvignon Blanc, or a dry Vermouth is ideal. Avoid sweet or heavily oaked wines.

Q: How can I make this dish richer?
A: For an extra decadent finish, you can stir in a tablespoon or two of mascarpone cheese or a splash of heavy cream along with the Parmesan and butter at the end.

Final Thoughts

This Risotto with Butternut Squash & Sausage is more than just a meal; it’s an experience. It’s the kind of dish that wraps you in warmth, a celebration of seasonal bounty and comforting flavors. It’s perfect for a cozy weeknight dinner but also impressive enough to be the star of a holiday gathering. Don’t be intimidated by the process – the gentle stirring and gradual addition of stock are meditative, allowing you to connect with your food. So, gather your ingredients, put on some good music, and let the comforting aromas fill your kitchen. You’ll be rewarded with a bowl of pure deliciousness that will surely become a cherished favorite. Pour yourself a glass of that dry white wine you used in the risotto, and savor every creamy, savory, sweet bite.