Entree Recipes

Roasted Squash Risotto With Chicken Apple Sausage

This post brought to you by KRAFT Natural Shredded Cheese and Safeway. All opinions are 100% mine.

Everything is better with cheese and now with the new KRAFT Natural Cheese Stand-Up Pouches found at Safeway stores, adding cheese to just about every dish is even easier. Cheese is one of those ingredients that can be added to sweet or savory dishes. I’d like to hear of some sweet dishes you would add cheese to! I know some people like to melt cheese on their apple pie, or even pair a fresh piece of cheddar with a slice of apple. The great thing about the new packaging is that you can get all of the same great varieties in less packaging. You still get a full 2 cups of cheese, but because you don’t have to hassle with excess packaging the cheese is easier to pour or scoop for recipes!

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As I have mentioned before, shopping at Safeway is even easier when you sign up for Safeway Just For You. You will be able to load coupons for KRAFT products right to your shopping card, to be used at checkout! 

Risotto Ingredients

Can I just tell you how I love that shredded Parmesan cheese also comes in these new stand-up pouches? These are great for fresher tastes and especially on my Roasted Squash Risotto with Chicken Apple Sausage. This recipe has been adapted from the Aidells website, and is always a big hit with family and friends. To me, Risotto is one of those foods that just says comfort! If you’d like more cheesy recipes, you can follow #StandUpCheese on Twitter.


Roasted Squash Risotto with Chicken Apple Sausage
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 7-8 cups chicken stock
  2. 2 Tbs unsalted butter
  3. 2 Tbs olive oil
  4. 1 medium onion, chopped
  5. 4 Chicken Apple Sausage links, chopped
  6. 3 cloves garlic, chopped
  7. 2 cups arborio rice
  8. 1/2 cup white wine (can subsitute water or vinegar)
  9. 2 cups roasted butternut squash, cubed
  10. 1 tsp fresh thyme
  11. salt and freshly ground black pepper to taste
  12. 1/2 cup KRAFT grated Parmesan
  1. Bring stock to a simmer in a large stock pot.
  2. In a large heavy skillet, heat 1 tablespoon over the butter, plus olive oil, over over medium heat. Stir in the onion and sauté until fragrant.
  3. Add the sausage and garlic and cook, stirring, for 2-3 minutes, until the sausage begins to brown slightly.
  4. Add the rice and stir to coat with the butter and olive oil. Stir in the wine and one ladle of the stock. Stir until the liquid is almost absorbed. Add the squash and another 2 ladles of stock. Cook, stirring, until almost absorbed. Continue adding stock and stirring until the rice is plump and tender, about 15-20 minutes.
  5. Add the thyme and season to taste with salt and pepper. Remove from the heat and stir in the remaining tablespoon of butter. Garnish with Parmesan.
Adapted from Aidells
Adapted from Aidells
Clever Housewife http://cleverhousewife.com/
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About the author

Emily Buys


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