Brown Butter Sage Butternut Squash Risotto with Sausage and Roasted Squash

Serves 8

Ingredients

3 Tbsp Roasted Shallot Oil, divided
1 tsp Smokey Bacon Sea Salt
2 cups Butternut Squash, chopped
2 cups Brown Butter Sage Butternut Squash Risotto
1 cup White Wine
4-5 Vegetable Stock
1lb Ground Sausage
Sage Leaves, to finish
Parmesan, to finish

Instructions

Preheat the oven to 400F. Toss butternut squash with 1 tbsp olive oil and sea salt. Roast until tender, about 40 mins.
Meanwhile in a large wide skillet heat remaining 2 tbsp of olive oil over medium heat. Add sausage and brown. Add 2 cups of rice and stir until well coated. Toasted for 3-4 minutes.

Add wine and stir continually. Allow to fully cook off.

Add 1 cup of stock at a time allowing the stock to fully evaporate before adding another cup of stock.

Continue to cook stirring frequently until rice is al dente, about 30 minutes.

Top with roasted butternut squash and sage. Serve immediately.