Apple Chicken Sausage Risotto

We bought Aidells chicken apple sausage at Costco and it came with a recipe for a roasted squash risotto with chicken apple sauce. Here’s the original recipe. This was my first attempt at making a risotto, and I’m glad I finally tried it. We used 5 links of sausage instead of 4. I had frozen, sliced zucchini so I used about 3 cups of that instead of the butternut squash. We doubled the garlic (never a bad idea). We didn’t add any extra salt because the chicken stock was salty enough. We didn’t add parmasan, and we didn’t have any fresh thyme. Overall, it was good, and I would make it again. I’m excited to try other risotto recipes in the future.


  • 7-8 cups chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 links Aidells Chicken Apple Sausage, chopped
  • 3 cloves garlic, chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 2 cups roasted butternut squash
  • 1 teaspoon fresh thyme
  • Salt and freshly ground pepper to taste
  • 1/4 cup grated Parmasan cheese


  1. Bring chicken stock to a simmer in a pot (not the pot you are going to use to cook the risotto in)
  2. Sauté onion until fragrant in olive oil and 1 tablespoon butter
  3. Add the sausage and garlic, cook for 2-3 minutes
  4. Stir in rice, coat well
  5. Stir in wine and 1 ladle of stock; stir until liquid is mostly absorbed
  6. Continue adding stock until rice is plump and tender
  7. Add squash, zucchini, or vegetable of choice. The recipe suggested adding the squash earlier, we waited until closer to the end to add the zucchini so it wouldn’t get mushy
  8. Add thyme and salt and pepper to taste. Stir in remaining tablespoon of butter. Garnish with parmasan cheese.

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