Butternut Squash and Sausage Risotto

INSTRUCTIONS

Preheat oven to 400°F. To make the squash easier to handle, pierce it several times all over with a sharp knife, then microwave on high for 1 minute. Next, peel, seed and cut it into ½-inch cubes, and place the cubes on a large cookie sheet. Toss with 2 tablespoons oil, salt and pepper. Roast until tender and just brown, 25 to 30 minutes. Remove from oven and set aside.

Meanwhile, in a medium skillet on low heat, cook the sausage until brown on all sides. Remove from skillet, cool and slice into ¼-inch coins.

In a 6-quart stockpot or large sauté pan on medium heat, sauté 3 tablespoons 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 or 3 minutes. Add the 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 to 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 to test the risotto. It should be soft and creamy, but each grain should have a certain chewiness in the center. Once the risotto reaches this stage, stop adding stock and turn off the heat.

Add the butter, cheese, roasted squash and sausage. Mix well, cover and let sit for 2 minutes.

To serve, ladle risotto into deep soup plates and top with toasted pumpkin seeds or pine nuts and parsley to garnish. Serves 6 to 8.

Per serving (based on 8, without garnish): 612 calories, 18 gm protein, 53 gm carbohydrates, 34 gm fat, 64 mg cholesterol, 12 gm saturated fat, 639 mg sodium, 2 gm dietary fiber