Mushroom Butternut Squash Risotto

This Mushroom Butternut Squash Risotto and sausage recipe is much tasty. It is the first dish with autumn flavor, which tastes best even on these cold spring days.
Usually, I prefer to cook mushrooms and yellow squash with chicken breast. I confess to you that even with fresh sausage, these two ingredients combine best for a unique taste that you will like.

If you still have fresh butternut squash, I recommend consuming it during this period of the year. You can also store it in the freezer. The pumpkin seeds start and germinate inside the squash during the spring season by consuming and feeding on the pumpkin pulp.

Butternut squash is a significant source of high levels of Beta-Carotene for our body. It is a rich source of our daily values for Vitamin A, Vitamin C. It also completes in moderate values of our daily needs for Vitamins B6, E, Magnesium, and Manganese.

The recipe is easy to prepare, and you can enjoy a first warm dish in about 30 minutes.

You can also try our Chicken and Squash Bulgur Recipe.

Ingredients

300 g of rice
500 g butternut squash
300 g of champignons
1 onion
3 fresh sausages
1/2 glass of white wine
salt, pepper, olive oil, bay leaves
1 l of vegetal stock ( For the vegetal stock, we need one onion, one carrot, one Cerely stalk)

Directions

We will put onions, carrots, and celery in a pot to prepare the broth for risotto. Add a little more salt.
Peel the onion and cut it finely into cubes.
In a pan, add a little olive oil and sauté the onion for a few minutes until soft.
We will add the fresh sausage. Strip it first from the wrapping chip, and crush it with our hands or with two forks.
Let them cook together for 4-5 minutes.
Meanwhile, cut the peeled pumpkin into cubes and add it to the pan.
We clean the mushrooms with a damp napkin, rinsing their feet from the dirt as well. Cut them into thin slices and add the mushrooms to the pan.
We will cook them all together for a few minutes, add the cleaned and washed rice.
Once cooked for 2-3 minutes, we will quench it with white wine. Allow the alcoholic part to evaporate at a high temperature.
We will add salt, pepper, bay leaves and cover it all with broth, adding piece by piece each time the rice absorbs the first liquid.
When the rice is ready, remove it from the heat, season with salt and pepper if needed, and serve it immediately.