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1
Preheat oven to 400 degrees.
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2
Pierce squash all over several times with sharp knife.
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3
Microwave on high for 1 minute.
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4
Peel, seed and cut squash into 1/2 inch cubes.
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5
Toss with 2 TBS olive oil, salt and pepper.
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6
Place on large cookie sheet.
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7
Roast till tender and just brown, about 25-30 minutes.
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8
Remove from oven and set aside.
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9
In medium skillet on low heat, cook sausage until brown on all sides.
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10
Remove from skillet, cool and slice into 1/4 inch coins.
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11
In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
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12
In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
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13
Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
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14
Add white wine and stir until it evaporates.
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15
Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
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16
Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
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17
At about 20 minutes, you should begin testing the risotto.
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18
It should be soft and creamy, but each grain should be slightly chewy in center.
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19
Once risotto reaches this stage, stop adding stock and turn off heat.
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20
Add butter, cheese, roasted squash and sausage.
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21
Mix well, cover and allow to sit 2 minutes.
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22
Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.
