This butternut squash risotto with Italian sausage is one of the many tasty risotto variations. It’s creamy and packed with flavor, perfect for the fall and winter seasons.
Loved across the country, this northern Italian recipe makes for a great first course or dinner option. The Italian sausage, butternut squash, and parmesan cheese are a delicious combination – in fact, it’s a personal risotto favorite.
For a vegetarian version, simply omit the sausage. And if you don’t have butternut squash on hand, you can also use pumpkin – just avoid canned puree.
Ingredients
Here are the ingredients you will need to make this butternut squash and sausage risotto:
- Butternut squash – One of the main ingredients. Alternatively, you can also use a pumpkin, but avoid canned pumpkin puree.
- Italian sausage – You can use mild or hot Italian sausages depending on your preference. Remember to remove the casing.
- Risotto rice – If possible use Carnaroli or Arborio rice. If neither is available, just make sure it’s a round-grain rice. Avoid using sushi rice, since it has a lower starch content and will impact the final dish. Also avoid whole grain, long grain rice and parboiled rice.
- White onion – A yellow onion also works.
- Dry white wine – Since butternut squash is quite sweet, I recommend choosing a dry white wine for contrast, otherwise the risotto may be too sweet. If you don’t consume alcohol, simply skip it and add a bit more vegetable stock.
- Vegetable stock – Alternatively you can use water, but vegetable stock will add more flavor. Use low-sodium vegetable stock if you want to better control the salt.
- Salt – To enhance the flavor. Adjust to taste or skip (if using salty vegetable stock).
- Black pepper – Use freshly cracked pepper for the best taste. Adjust the amount to taste.
- Grated parmesan cheese – Use Parmigiano Reggiano or Grana Padano If Possible.
- Olive oil – Avoid using another type of oil, since it would impact the flavor of the dish.
- Butter – Helps make the risotto creamy; use good quality butter.
- Fresh parsley – Optional garnish. I like to include it for a pop of green and freshness.
- Water (not pictured) – To cook the butternut squash.
Recipe Tips
- There are different ways to make butternut squash risotto. Some people roast the squash, others cook it in the pan as I do. If you have the time, you can roast it – it adds a nice touch of flavor. However, I prefer the pan version since it’s quicker and easier.
- Make sure to mash the squash, but not too much. Leave some pieces slightly intact for texture.
- Don’t use vegetable stock straight out of the fridge. It doesn’t necessarily need to be heated first, but it should at least be at room temperature.
- Risotto should have a creamy consistency with the rice cooked until al dente, it shouldn’t be mushy. To achieve this, slowly add the vegetable stock or water in small increments.
- You don’t have to stir the rice constantly to make it creamy, but stirring occasionally will help release the rice starch and increase the creaminess.
- Do not skip the final “mantecatura” step. You can customize it by adding more or less parmesan cheese. This step gives the risotto its final creamy and delicious touch!
How to Make Butternut Squash Risotto – Step by Step Instructions
First, peel the squash, cut it in half, and discard the seeds. Dice the squash into small pieces and set aside. You will need about 5 ounces for this recipe.
Also, peel the onion and finely dice it.
In a pan with a drizzle of olive oil, sauté the onion over medium heat until soft, golden and fragrant.
Next, remove the casing from the sausages and cut them into small pieces. Add the meat to the pan with the onion.
Break up any large pieces with a spoon or spatula while it cooks. Cook until the sausage is browned and fragrant.
Then remove the cooked onion and sausages from the pan and set them aside in a bowl.
In the same pan, add a drizzle of olive oil and the squash pieces. Season with some salt and black pepper, then sauté for a minute, mixing well.
Add 1 cup of water and cook over medium-low heat, covered, until the squash is tender.
Once the squash is tender, mash it with a potato masher. Don’t mash all the chunks completely, leave some textured bits.
Next, add the cooked onions and sausage back to the pan and mix well. Then stir the rice into the pan to mix well with all the juices and flavors.
Now pour in the white wine and mix well. Also, season with black pepper. Cook over medium heat for a few minutes until the wine is absorbed by the rice.
Add 1 cup of vegetable stock to the pan and mix. Cook for a couple of minutes and stir occasionally.
Once it gets absorbed, add more vegetable broth (about 1/2 cup at a time). Repeat until the rice is fully cooked.
When the rice is al dente, remove the pan from heat and add the butter and Parmigiano Reggiano. Mix well until they are fully incorporated.
Serve the risotto hot with more Parmigiano Reggiano, freshly chopped parsley, and a drizzle of olive oil. Enjoy!
Storage Tips
This butternut squash and Italian sausage risotto tastes best when fresh and should be eaten right away while it is still hot.
If you do end up with leftovers, you can store them in a sealed container in the fridge for up to 3 to 4 days.
To reheat, add a bit of olive oil or butter in a pan and break up the risotto with the help of a wooden spoon.
Related Recipes
Here are some other tasty Italian recipes if you’re searching for what to make next:
- 5 ounces butternut squash, about 1 1/4 cup cubed
- 2 teaspoons olive oil, divided
- 1/2 white onion
- 5 ounces Italian sausage, approximately
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, divided; or to taste
- 1 cup water
- 1 cup risotto rice, carnaroli or arborio if possible
- 1 cup white wine, preferably dry
- 4 cups vegetable stock, or water; approximately (warm)
- 2 tablespoons butter
- 1/2 cup Parmigiano Reggiano, grated; plus more for serving
- fresh parsley, for serving
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Clean the Squash: Peel the skin, cut the squash in half, and discard the seeds. Dice the squash into small pieces and set aside.
5 ounces butternut squash
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Prepare the Onion: Peel the onion and finely dice it. In a pan with a drizzle of olive oil, sauté the onion over medium heat until soft, golden and fragrant.
1/2 white onion
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Cook the Sausage: Remove the casing from the sausages and cut them into small pieces. Add the meat to the pan with the onion. Break up any large pieces with a spoon or spatula while it cooks. Cook until the sausage is browned and fragrant.
5 ounces Italian sausage
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Remove the cooked onion and sausages from the pan and set them aside in a bowl.
-
Cook the Squash: In the same pan, add a drizzle of olive oil and the squash pieces. Season with some salt and black pepper, then sauté for a minute, mixing well. Add 1 cup of water and cook over medium-low heat, covered, until the squash is tender.
1 cup water, 1/4 teaspoon salt
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Mash the Squash: Once the squash is tender, mash it with a potato masher. Don’t mash all the chunks completely, leave some textured bits.
-
Combine: Add the cooked onions and sausage back to the pan and mix well. Then stir the rice into the pan to mix well with all the juices and flavors.
1 cup risotto rice
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Add the Wine: Pour in the white wine and mix well. Also season with black pepper. Cook over medium heat for a few minutes until the wine is absorbed by the rice.
1 cup white wine
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Add the Stock: Add 1 cup of vegetable stock to the pan and mix. Cook for a couple of minutes and stir occasionally. Once it gets absorbed, add more vegetable broth (about 1/2 cup at a time). Repeat until the rice is fully cooked.
4 cups vegetable stock
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Cloak: When the rice is al dente, remove the pan from heat and add the butter and Parmigiano Reggiano. Mix well until they are fully incorporated.
2 tablespoons butter, 1/2 Cup Parmigiano Reggiano
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Serve the risotto hot with more Parmigiano Reggiano, freshly chopped parsley, and a drizzle of olive oil.
fresh parsley
- You can use pumpkin instead of butternut squash. Avoid canned pumpkin puree.
- Use mild or hot Italian sausages depending on your preference.
- Instead of cooking the squash in the pan, you can roast it. It adds a nice touch of flavor, but takes longer.
- Mash the squash, but not too much. Leave some pieces slightly intact for texture.
- Don’t use vegetable stock straight out of the fridge. It doesn’t need to be heated first, but it should at least be at room temperature. Otherwise, the rice might not cook well.
- Use low-sodium vegetable stock if you want to better control the salt.
- Risotto should have a creamy consistency with the rice cooked until al dente, it shouldn’t be mushy. Add the vegetable stock or water slowly in small increments.
- You don’t have to stir the rice constantly to make it creamy, but stirring occasionally will help release the rice starch and increase the creaminess.
- Do not skip the final “mantecatura” step since it gives the risotto its final cream touch.
Calories: 927kcal | Carbohydrates: 98g | Protein: 27g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 3200mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9083IU | Vitamin C: 19mg | Calcium: 369mg | Iron: 6mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.