Butternut Squash Risotto

By LMermaid

Ingredients

• 4-5 cups of stock
• 1 T unsalted butter
• 2 T olive oil
• 1 medium onion, chopped
• 4 links chicken and apple sausage, chopped
• 3 cloves garlic, chopped
• 2 cups arborio rice
• 1/2 cup white wine
• 2 cups butternut squash
• 1 t fresh thyme
• salt and pepper to taste
• 1/2 cup grated Parmesan

Preparation

Step 1

In a pot, heat the butter and olive oil. Stir in the onion and garlic and saute until fragrant. Add the rice and stir to coat well. Add the wine, stock, thyme, and squash and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.

Remove from heat and uncover, adding salt and pepper to taste. Stir in Parmesan and let sit to absorb any remaining liquid.