Sausage & Squash Risotto
Time: 40 mins
The whole family will love this easy, tasty rice dish – mash all the squash if you’re not so keen on chunks. Let us know how you use your squash over on our Facebook page.
- 350g squash, peeled & chopped
- 2 chicken stock cubes
- 2 tsp olive oil
- 6 good-quality sausages, meat squeezed from skins & rolled into mini meatballs
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 6-8 thyme sprigs, leaves picked
- 1/2 tsp turmeric
- 200g risotto rice
- 25g Parmesan, grated
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 of hot water from the kettle and set over 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.