RISOTTO ZUCCA E SALSICCIA - Primo piatto dal sapore autunnale.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage reduces fat while maintaining flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Using broth adds flavor without alcohol.

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin

Zucchini offers a similar texture at a lower cost.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and cook until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add crumbled Italian sausage and cook until browned, about 5-7 minutes.

Stir in diced butternut squash and cook for 3-4 minutes until slightly softened.

Add arborio rice and stir to coat in the oil, about 2 minutes.

Pour in white wine and cook until absorbed, stirring constantly.

Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.

Continue adding broth until rice is creamy and al dente, about 18-20 minutes.

Stir in butter, grated Parmesan cheese, and chopped fresh sage.

Season with salt, black pepper, and a pinch of nutmeg to taste.

Serve warm, garnished with additional sage if desired.

Cooking Techniques

Spice Level:

Allergens