Two good portions
Ingredients
- Half a Butternut Squash, peeled and cut into 1 inch cubes
- a glug of olive oil or rapeseed oil
- 4 chilli turkey sausages cut into 3 or 4 pieces (other sausages may work well)
- 1 small onion diced small
- a good knob of butter
- 125 grams of risotto rice
- half a glass of white wine
- 600ml hot chicken stock
- 1 handful of grated parmesan cheese
- salt and pepper
Method
- Heat the oven to Gas mark 6, 200C.
- Add some oil to the butternut squash cubes, coating them lightly and place on a baking tray. Pop in the oven and roast for 40 minutes until browned and tender.
- Meanwhile, heat a little oil in a frying pan that has a lid, on a medium to high heat, add the sausages and cook for about ten minutes until browned all over. Set aside until later. If you are using pork sausages you may not need much oil to help them brown.
- Add the knob of butter to the frying pan and melt, you might need to add a little bit more oil so the butter doesn’t brown. Now add the onion and cook until its softened.
- Stir in the risotto rice, so that it gets covered in the butter/oil/onion mix and warms up for a few minutes.
- Now add the white wine, and stir until it’s absorbed. Then gradually add the chicken stock, ladle at a time to the pan and give the rice a good stir. I tend to get a little bored with this and pop the lid on for a minute or so, then add some more stock as it gets absorbed. When you’ve used about half of the stock add the sausages back into the pan so they can carry on cooking. Carry on until all the stock is used and the rice is cooked through, but still with a bit of bite to it.
- Add in the parmesan cheese, season with salt and pepper and stir. Cover the pan with the lid and turn the heat off.
- The squash should by now be browned and cooked through, add this to the risotto and carefully stir through, pop the lid back on the pan and leave to rest for a few minutes.
- Serve up. Enjoy!