Butternut Squash and Sausage Risotto

INGREDIENTS

2/3 cup

(4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)

1/2 cup

(4oz, 120ml) dry, white wine

2 1/4 cups

(18oz, 540ml) chicken stock

1/2

large onion, chopped

1 tbsp

butter

3/4 cup

(3oz, 90gr) Parmesan cheese – freshly grated

Condimenti:

8 oz

sausages, casings removed

1/2

large onion, chopped

2 cups

butternut squash, 8oz (240gr), cut into 3/4″ cubes

2 tbsp

sage leaves, chopped

1/2 tsp

paprika

2 tsp

olive oil