Butternut Squash Risotto with Italian Sausage and Crispy Sage
This creamy risotto combines earthy butternut squash puree with savory Italian sausage and aromatic Arborio rice, finished with crispy fried sage leaves and Parmesan cheese. The dish offers a perfect balance of sweet and savory flavors, making it ideal for fall and winter entertaining or cozy family dinners. The addition of Pinot Grigio adds depth while the nutmeg enhances the squash's natural sweetness, creating a restaurant-quality dish that showcases classic Italian technique with seasonal American ingredients.
Ingredients
- 6 cups chicken stock
- 8 ounces sweet Italian sausage, casing removedturkey sausage1:1healthier
Use same cooking method
- 1 ½ cups sweet onion, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup DaVinci Pinot Grigiodry white wine1:1substitution
Any dry white wine works
- 1 ½ cups butternut squash pureepumpkin puree1:1seasonaldairy-free
Similar flavor profile
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ¼ cup fresh sage leaves
- ¼ cup canola oil
- ½ cup parmesan cheese, grated
Instructions
- 1
Heat chicken stock in a medium saucepan and bring to a simmer
- 2
Brown sausage in a large pot over medium high heat until cooked through and no longer pink
- 3
Transfer sausage to a bowl using a slotted spoon and set aside
- 4
Add onion to the pot and cook until softened
- 5
Stir in garlic and cook for 1 more minute
- 6
Stir rice into the onion mixture and toast for 1-2 minutes
- 7
Add Pinot Grigio to the rice and cook for 2-3 minutes until almost evaporated
- 8
Ladle 1 cup of chicken stock to the rice and stir frequently until almost evaporated
- 9
Continue adding chicken stock one cup at a time until all stock is added and risotto is creamy
- 10
Stir in butternut squash puree, nutmeg, salt, pepper and sausage
- 11
Turn off heat, cover and keep warm
- 12
Heat canola oil in a small saucepan over medium high heat
- 13
Add sage leaves 4-5 at a time and fry for about 1 minute until crispy
- 14
Remove with slotted spoon to paper towel lined plate to drain
- 15
Repeat with remaining sage leaves
- 16
Garnish risotto with sage leaves and sprinkle with parmesan cheese before serving
Tips
Warm your serving bowls before plating to keep the risotto at optimal temperature and prevent it from cooling too quickly
Stir the risotto constantly during the stock addition process to release the rice's starch and achieve the signature creamy texture
Use a neutral oil with a high smoke point like canola for frying the sage leaves to prevent burning and ensure crispy results
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Stock can be heated and kept warm up to 2 hours before cooking, butternut squash can be pureed 1 day ahead
Serve immediately while hot in warmed bowls with additional parmesan and black pepper on the side
Common Mistakes
Add stock gradually and stir constantly to avoid gummy texture
Keep stock warm throughout cooking to maintain consistent temperature
Do not rinse Arborio rice before cooking to preserve essential starches
Substitutions
Dairy-Free Swaps
General Alternatives
Use same cooking method
FAQ
Can I make this risotto without wine
Yes, simply omit the wine and add an extra cup of warm chicken stock instead, though you'll lose some depth of flavor from the wine reduction.
What if I don't have butternut squash puree
You can roast 2 pounds of cubed butternut squash at 400F for 25-30 minutes until tender, then puree until smooth in a food processor.
How long will leftover risotto keep
Properly stored risotto will keep in the refrigerator for up to 3 days, though it will lose some creaminess and may need a splash of stock when reheating.