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This will probably sound incredibly dramatic, but when a blogger’s oven breaks, sheer panic ensues. Last week, right after buying all of our groceries for 5 different meals, our oven decided to melt. Yes, I wrote melt.

Fall Risotto with Butternut Squash and Sage

Just in time for fall, this easy and fast butternut squash risotto is bursting with the best and most comforting seasonal flavors.

At first, we were completely unsure of why our fire alarm went off every time we turned on the oven. For three different meals in a row, we would be ready with whatever dish towels we could grab and would fan the air like fools to make the smoke go out our screen door. I bet our new neighbors thought we were complete weirdos. Until we finally decided to address the elephant – I mean oven – in the room, this insane method was our go to.

Fall Risotto with Butternut Squash and Sage

Our other go to was to change all of our recipes and adapt them to not need to use our vanishing oven. The lesson we learned through this was, when life melts away your oven, you make butternut squash risotto – on the stovetop.

If you have not already guessed it, risotto is something we can make in no time. From a summer spin to a seafood spin, we have tried many a risotto dish. We have perfected how to efficiently craft it and love changing the ingredients to make it our own. Before our oven fiasco, we had a completely different direction that we wanted to take for our sausage, sage and butternut squash. Sans that important piece of equipment, we had to think fast so that our groceries did not go to waste. Luckily, we always have risotto makings on hand!

Even through a melted oven and ear piercing smoke detectors alerting our neighbors that we have no idea what we are doing in our kitchen, we pulled off a creamy and irresistible risotto. Every bite we took, helped keep our minds off of our upcoming oven expenses. It also enveloped our home with the smells of crispy sage and zesty sausage, rather than melted oven. Trust us, you do not want to know what that smells like.

Fall Risotto with Butternut Squash and Sage

After our oven adventure, we were so ecstatic to have one success on our dinner table. Let me tell you, this butternut squash risotto was definitely a huge win. Through our strange and confusing failure, we were able to find a risotto that wiped away all of our anxieties.

To us, risotto is a fantastic comfort food. Through the great melting fiasco, we completely needed a toasty and creamy bowl of comfort food. If you are needing a little warm and seasonal love just like we were, this butternut squash risotto is perfectly for you. Follow our easy steps and you will fall in love with this oven-free and super simple autumn dish.

Butternut Squash and Sausage Risotto

Butternut Squash and Sausage Risotto

Ingredients

  • Salt and Pepper
  • Olive Oil
  • 1 medium white onion, chopped
  • 1/4 cup White Wine
  • ¼ cup Parmesan cheese
  • 2 tbs. minced garlic
  • ½ cup water
  • 1 ¾ cups chicken broth or vegetable broth
  • 1/2 cup Butternut Squash, cooked or frozen
  • 1 pound Sage Sausage
  • 8-10 Sage Leaves

Instructions

  1. Place a medium sized saucepan on the stovetop and turn to medium heat. Pour the chicken broth and water in the medium sized saucepan, and cover. Bring to a boil and reduce heat.
  2. Put a medium size skillet on the stovetop and turn to medium heat. Pour a tablespoon of olive oil into the skillet, and then add the onions. Add the wine and cook for four minutes. Season with garlic, salt and pepper. Let this sauté for about 3 minutes. Pour in the Arborio Rice and let it cook for about 2 minutes or until the rice begins to turn translucent.
  3. Pour the rice into the warm stock mixture. Cover, reduce the heat to medium-low, and let it cook for about 15 minutes. After cooking, stir for about 4 minutes until the liquid is almost gone. Add the parmesan cheese. Keep on the heat, and stir for another 4 minutes until the dish gets creamy.
  4. In a separate pan, brown the sausage until it is crispy. Remove, place on a plate and drain the fat. Crisp the sage in the same pan for about two minutes per side.
  5. Stir in the butternut squash, sausage and garnish with sage leaves. Enjoy!
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