Acorn Squash & Sausage Risotto

INGREDIENTS:

x 2 Servings

1 Onion Finely  Chopped ( 1/2 For Risotto & 1/2 For Squash )

1 1/4 Cup Of Carnaroli Rice

1/2 Cup Grated Parmigiano Reggiano Cheese

1/2 Cup Grated Pecorino Romano DOP

1/2 Cup Evoo

1 Tbsp. Of Butter

3 Small Acorn Squash

3 Sprigs Of Rosemary

2 Pork Italian Mild Sausages

3/4 Cups Of Vegetable Broth

1 Glass Of Dry White Wine ( 1/2 For Sausage & 1/2 For Risotto )

METHOD:

1  Scoop Out The Pulp From The Squash, Diced And Transfer It In A Saucepan With The 1/2 Onion Chopped & Evoo.

2  Add The Sprigs Of Rosemary Add Salt & Pepper To Your Liking Stir For About 2 Minutes.

3 Pour Some Of The Vegetable Broth And Cook For Another 3 Minutes Add Any Extra Liquid If Necessary And Then Set To The Side.

4  In Another Medium Pan Add A Drizzle Of Evoo And The Sausage Minced Without The Skin.

5  Cook It For About 3 Minutes Add A Splash Of White Wine And Cook Until Wine Completely Evaporated And Set To The Side.

6  Add The Other 1/2 Chopped Onion In A Pan Add Evoo And Let The Onions Soften Then Add The Rice Stir For About 2 Minutes Than Blush With Wine.

7  Add Salt And Pepper Till The Wine Has Evaporated And Rice Slightly Toasted.

8   Now Time To Add The Vegetable Broth And Stir The Rice For Another 6/7 Minutes Add The Sausage And Squash That Was Previously Cooked And Continue To Cook Until The Rice Is AL DENTE 🙂 .

9  Turn The Heat Off Add The Butter And The Grated Cheese And Serve Immediately.

GARNISH AS YOU LIKE USING ONE OF THE ACORN SQUASH AS YOUR BOWL AND DECORATE WITH YOUR OWN STYLE 🙂 ENJOY.