Risotto with Pattypan Squash, Kale and Grilled Sausage

I normally get really excited when I have a bunch of recipes in my archive, waiting for me to write them up and post them, I love it, but I need to watch it when I do this at the end of a season. Of course kale is totally in season right now and wasn’t when I made this risotto, but I haven’t seen pattypan squash at the market since summer, though yellow squash and zucchini are still showing their faces in Charleston. You win some, you loose some. I’m sure that substituting an acorn squash for the pattypans would work just fine in this case, making it a bit heartier, but don’t we need that right now?

This was another great use of leftover grilled sausages, which make their appearance a lot in this blog. We don’t do a whole lot of barbecuing, and when we do, we are pretty predictable and like to grill Italian sausages. It may be time to start looking into more innovative ways to grill our meat and looking into other meat or at least other parts of the pig, but we aren’t big meat eaters around here, a little chicken, a few sausages, cured meats, lots of fish of course, and we will occasionally eat the cow, though pretty seldom.

Risotto with Pattypan Squash, Kale & Grilled Sausage

  • 1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)
  • ½ of an onion, finely chopped
  • 1 grilled sausage, chopped into small pieces
  • 1/2 cup chopped fresh tomatoes
  • 1 medium pattypan squash, chopped
  • ½ of a bunch of kale, stems removed and chopped
  • 4½ cups chicken or vegetable broth
  • 1 cup of dry white wine
  • 3 tbsp butter
  • a few sprigs of flat-leaf parsley
  • grated parmiggiano-reggiano, to taste
  • salt to taste

Heat a large stovetop casserole pan over medium-high heat and melt 2 tbsp of butter at the bottom of the pan, covering the pan. When the butter is melted add onion and sauté until the onion is translucent. Add rice and coat it in the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute add the wine to the pan, enough to cover the rice, stir frequently.

When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat, once the rice starts to absorb the broth add the pattypan squash. Add one more ladle of broth and add the chopped kale. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time. When the rice is almost al dente add the tomatoes and the grilled sausage, this will preserve the freshness of the tomatoes and only give a hint of the grilled smokiness of the sausages while heating them through.

When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and throw a tab of butter and the chopped parsley in. Serve immediately with grated parmiggiano-reggiano.

One Year Ago: Peanut Butter Brownies

Two Years Ago: Squid Ink Risotto with Cuttlefish and Artichokes, Mezze Maniche con i Broccoli Romani, Braised Lentils With Spinach, & Fish, Zucchini and Potato Gratin

~ by italicious on November 15, 2010.

One Response to “Risotto with Pattypan Squash, Kale and Grilled Sausage”

  1. Wow, that looks like an amazing recipe! Thanks for the post, I am excited to try it out!

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