Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.24 Kcal (2635 kJ) | ||
| Calories from fat | 319.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.46g | 55% | |
|---|---|---|---|
| Cholesterol | 60.85mg | 20% | |
| Sodium | 641.11mg | 27% | |
| Potassium | 542.6mg | 12% | |
| Total Carbs | 52.31g | 17% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.2mg | 7% | |
| Calcium | 162.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 155.19 Kcal (650 kJ) | ||
| Calories from fat | 78.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 55% | |
|---|---|---|---|
| Cholesterol | 15.01mg | 20% | |
| Sodium | 158.12mg | 27% | |
| Potassium | 133.83mg | 12% | |
| Total Carbs | 12.9g | 17% | |
| Sugars | 0.48g | 8% | |
| Dietary Fiber | 0.5g | 8% | |
| Protein | 4.9g | 40% | |
| Vitamin C | 3.5mg | 24% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.3mg | 7% | |
| Calcium | 40.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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