Roasted Squash Risotto With Chicken Apple Sausage - cooking recipe

Ingredients

7 -8 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, chopped
4 links chicken-apple sausages, sliced 1/4 inch discs
3 garlic cloves, minced
2 cups arborio rice
1 cup white wine
2 cups roasted butternut squash
1 tablespoon fresh thyme or 1 teaspoon dried thyme
salt and pepper
1/2 cup grated parmesan cheese

Preparation

Heat the stock to a simmer on the stove top or in the microwave.
Meanwhile, in a large heavy skillet melt 1 T. butter and the olive oil over medium heat till fragrant. Add the onion and saute until translucent.
Add the sausage and garlic, saute about 3 minutes, until the sausage starts to brown a bit.
Add the rice and stir to coat well.
Add the wine and a large ladle of stock. Stir and simmer until the liquid is mostly absorbed.
Add the squash and 2 ladles of stock. Continue stirring, simmering and adding stock until the rice is plump and tender, about 15-20 minutes. You may not need all of the stock.
Season with salt and pepper to taste.
Remove from the heat and stir in the remaining 1 T. butter.
Serve with Parmesan at the table.