Golden squash & sausage risotto

Tuesday, 31 January 2017 - 11:05 | Views - 832

Ingredients

350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped

2 low-sodium chicken stock cubes

2 tsp olive oil

6 good-quality sausages, meat squeezed from the skins and rolled into mini meatballs

1 large onion finely chopped

2 garlic cloves, crushed

6-8 thyme sprigs, leaves picked and chopped

½ tsp turmeric

200g risotto rice

25g Parmesan grated,plus a little to serve

Prep: 15 MINS
Cook: 25 MINS

Method

1)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.

2)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.

3)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.

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