Classic risotto recipe with the added flavor of roasted squash. Rich and delicious!
Preheat your oven to 400. Roast the squash by placing the two halves, cut side down, on a well-oiled baking sheet. Bake for about 30 minutes, or until fork-tender. Remove from the oven and cool for a few minutes. Scoop out the roasted squash and set aside.
Spray a nonstick skillet with olive oil and, over medium heat, gently fry the sausages, until they are golden brown. Remove from heat and set aside.
In a heavy saucepan, heat the olive oil over medium heat and saute the onion and garlic for 3 minutes. Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 5 minutes. Add the sherry and 1 c. of the broth and bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.) When the final cup of liquid is mostly absorbed, add the roasted squash and pecans and mix well. Break up the sausages into bite-sized pieces and toss them in.
Continue stirring with a wooden spoon, until the rice is creamy, yet still retains some "bite." Add the half&half, and stir well. Add freshly ground pepper and set aside for a few moments before serving. Spoon into four warmed bowls and garnish with chopped parsley and pecans.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 4 | ||
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Calories: 578 | ||
Calories from Fat: 163 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 720.5mg | 25 % | |
Potassium 599.8mg | 16 % | |
Total Carbohydrate 89.5g | 26 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 83.7g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 578
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