Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1/2 cup diced butternut squash
- 1/2 cup Italian sausage, cooked and crumbled
- 1/4 cup freshly grated Parmesan cheese
Special Equipment Needed:
- Large pot
- Wooden spoon
- Cheese grater
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, carrots, garlic, salt, and pepper. Cook until vegetables are softened, about 5 minutes.
3. Add the Arborio rice and stir to coat with the oil and vegetables.
4. Add the chicken broth and white wine and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
6. Add the butternut squash and Italian sausage and continue to simmer for another 10 minutes, stirring occasionally.
7. Remove from heat and stir in the Parmesan cheese.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 320
Fat: 12g
Carbohydrates: 33g
Protein: 13g
Substitutions for Ingredients
- Olive oil: canola oil
- Onion: shallot
- Celery: fennel
- Carrots: parsnips
- White wine: dry vermouth
- Butternut squash: acorn squash
- Italian sausage: chorizo
Variations:
- For a vegetarian version, omit the Italian sausage and use vegetable broth instead of chicken broth.
- For a vegan version, omit the Italian sausage and Parmesan cheese and use vegetable broth instead of chicken broth.
Tips and Tricks:
- Make sure to stir the risotto often to prevent it from sticking to the bottom of the pot.
- Taste the risotto as it cooks to make sure the rice is cooked to your desired doneness.
Storage Instructions:
Risotto con Zucca e Salsiccia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a pot over low heat, stirring occasionally.
Presentation Ideas:
Serve the risotto in individual bowls, topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley.
Garnishes:
Freshly grated Parmesan cheese, chopped parsley, and a drizzle of olive oil.
Pairings:
This risotto pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
A simple green salad or roasted vegetables.
Troubleshooting Advice:
If the risotto is too thick, add a bit more chicken broth or white wine.
Food Safety Advice:
Make sure to store the risotto in an airtight container in the refrigerator and consume within 3 days.
Food History:
Risotto is a traditional Italian dish that dates back to the 16th century. It is made with Arborio rice, which is a short-grain rice that is native to the Piedmont region of Italy.
Flavor Profiles:
This risotto has a rich, creamy texture with a hint of sweetness from the butternut squash and a savory flavor from the Italian sausage.
Serving Suggestions:
Serve this risotto as a main course or as a side dish.
Related Categories
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Region: Italian
Taste: Savory, Rich, Earthy, Herbaceous, Spicy