I know, I know, this is my second risotto, but hey, ’tis the season for rib-stickin’ hearty goodness, AND for squash, so its kind of an obvious choice, right? This is adapted from a cookbook of side dishes called “By My Side” which I loved, as I would eat side dishes as main dishes every day if I could. So voila!

Butternut Squash Risotto

  • 1/4 cup olive oil
  • 1 cup chopped Onion
  • 1/4 cup chopped fresh Thyme (or 1 tsp. dried)
  • 2 Tbsp. chopped fresh sage (or 1/2 tsp. dried)
  • 2 cups cooked squash, cubed
  • 2 cups Arborio rice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 Tbsp. Brown Sugar
  • 1/2 cup white wine
  • 1/2 cup sherry or calvados (I used beer?)
  • 5 – 6 cups hot stock
  • 1/2 cup grated parmesan
  • Salt and Pepper to taste
  1. In medium pot, bring to simmer 6 cups of stock.
  2. In a large pot over medium heat, saute onions in olive oil until soft. Add thyme and sage and stir. heat 1-2 minutes.
  3. Add squash and rice, stir until well coated. Add cinnamon, nutmeg and brown sugar, saute 2-3 min. Deglaze pan with wine and sherry, reduce 2-3 minutes.
  4. Add stock 1/2 cup at a time with 1 Tbsp of parmesan & salt and pepper.
  5. Repeat until rice is cooked. Move rice around with spoon, so it will absorb maximum liquid.  You may need to use a flame-tamer or ring if rice is sticking.
  6. When rice is creamy and soft outside with a little starchy bite inside, you’re done!

This is a pretty easy and delicious risotto, I hope you enjoy it!

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And now for something completely non-vegan…. This is the most delicious risotto I have ever made. We’ve made it about 4 times, and every time we are surprised at how tasty and satisfying it is. Highly recommended! (This recipe is from a Company’s Coming “Weekend Cooking” cookbook. Hope I don’t get sued. I changed it a little bit.)

Sausage and Beer Risotto

  • 2 tsp. Olive oil
  • 2-3 Hot Italian Sausages
  • 7-1/2 c. Vegetable broth
  • 1 Tbsp. Olive Oil
  • 1-1/2 c. Finely Chopped Onions
  • 4 cloves Garlic, minced
  • 2-1/2 c. Arborio Rice
  • 3/4 c. Beer
  • 1/3 c. Chopped Fresh Parsley
  • Salt and Pepper to taste
  • 2/3 c. Finely grated fresh Parmesan Cheese
  1. Heat first amount of olive oil in large pot on medium. Add sausages, cook for 15 minutes, turning occassionally, until plump, Remove from pan, cut into 1/2″ pieces and set aside on paper towels. (Barbecuing the sausages also works well!)
  2. Meanwhile, bring broth to a boil in medium pot. Reduce heat, keep warm and covered.
  3. Reduce heat to medium low, pour excess oil from pot, and add onion and garlic and cook for 10 minutes, stirring occasionally until onion is soft. If it starts to stick, add second amount of olive oil.
  4. Add rice to onions, stir until coated with olive oil. (If you haven’t added the extra oil yet, you may need to.)
  5. Add beer. Heat and stir on medium until been is absorbed. Add hot broth, 1 cup at a time, stirring until broth is absorbed before adding more. Repeat with remaining broth, stirring constantly, until all broth is absorbed and rice is tender. This should take 25 to 30 minutes. (You might want to get a friend to help stir, it gets pretty thick towards the end!)
  6. Add sausage, parsley and salt and pepper. Stir until sausage is hot, then remove from heat. Stir in parmesan cheese.
  7. Makes about 8 cups, serves 6.

Enjoy!