Golden squash & sausage risotto

Sausage & squash risotto

  • Rating: 5 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits

  • Freezable
Nutrition: per serving
NutrientUnit
kcal524
fat23g
saturates9g
carbs59g
sugars7g
fibre4g
protein18g
salt3.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
IF YOUR KIDS DON'T LIKE 'BITS'...

If your children don’t like chopped veggies, you could try mashing them the first few times you make this dish, then over time make the mash chunkier, so that your children become accustomed to seeing veg on their plate.

Goes well with

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    Rating: 5 out of 5.44 ratings
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