Sausage & squash risotto Recipe

Nutrition facts (per portion)

By 2021-06-25

Sausage & squash risotto is a Family meal recipe for 4 people, takes only 25 mins; recipe has butternut squash, chicken stock cube and olive oil.

Turmeric - 1/2 tsp turmeric
Garlic Clove - 2 garlic cloves, crushed
Parmesan - 25g parmesan, grated, plus a little to serve
Olive Oil - 2 tsp olive oil
Onion - 1 large onion, finely chopped
Butternut Squash - 350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped
Chicken Stock Cube - 2 low-sodium chicken stock cubes
Risotto Rice - 200g risotto rice
Thyme Sprig - 6-8 thyme sprigs, leaves picked and chopped
Sausage - 6 good-quality sausages, meat squeezed from the skins and rolled into mini meatballs

Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.
Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.