We got boerewors sausage in a recent farm box and I chose this recipe because it was literally the only one in the entire EYB Library calling for this specific variety! I could have used it in a recipe calling for other types of sausage, but I wasn't familiar with it's flavor, so wanted to go with a tested recipe rather than start experimenting on my own. Well, I wasn't missing out on anything by not having more choices, because this was a really excellent risotto. I only made a few minor tweaks -- I substituted water for 1 cup of the stock so I wouldn't need to open up another container. And I normally make risotto with a 1:4 ratio of rice:liquid, so I upped the red wine to 1 cup to add just a bit extra liquid. Really delicious, and I would definitely make this again. (Though it did make a lot of dirty dishes having to cook the squash, sausage, and risotto each in a separate vessel...this is a weekend recipe for me!)
by Christine about
Boerewors and butternut risotto
from Cook Sister!