Golden squash & sausage risotto

Golden squash & sausage risotto

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(11 ratings)

Prep: 15 mins Cook: 25 mins

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal524
  • fat23g
  • saturates9g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein18g
  • salt3.4g
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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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 good-quality sausages, meat squeezed from the skins and rolled into mini meatballs
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 6-8 thyme sprigs, leaves picked and chopped
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 25g parmesan, grated, plus a little to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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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Comments, questions and tips

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hannahspruijt
14th Oct, 2017
3.8
Yummy, but I made the full amount of rice and it served my hubby, me and toddler! Not sure it could ever serve 4 hungry adults unless as a starter! I didn't mind making the sausage balls - used chipolatas and just squeezed a little out at a time to roll into mini balls. However I did fry these while I was cooking the onion and garlic in a separate pan as I didn't fancy using the fat from the sausages to cook the risotto! And I just pour the stock in from my measuring jug - can't be bothered using another saucepan! Altogether, yummy but prefer roasting the squash and think the amount per person needs adjusting.
Norma. mackey
2nd Sep, 2016
5.05
I gave this 4 stars just because of the sheer time and sticky mess involved in making those tiny meatballs - and that was before I started to ladle the liquid into the risotto! All that said, it was very tasty and everyone enjoyed it. Will I make it again? Only if I have the time. Sadly it won't be a regular simply because of this.
Minoo's picture
Minoo
9th Mar, 2016
We thought this was ok. I bought quite strong flavoured sausages and I think a plainer type would work well. Took quite a lot longer than 25 minutes even though I'd prepared the squash, chopped the onion & garlic and shaped the meatballs the night before.
theahoughton
15th Feb, 2016
5.05
Delicious and a hit with my toddler. Will definitely be making again.
Norma. mackey
9th Sep, 2015
5.05
absolutely delicious but took the normal sort of risotto time! Not one to make when youre in a rush, but well worth the effort. Served with crusty bread! Yum!
miss_brightside
6th May, 2015
3.8
This was really delicious but definitely took a lot longer than the 25 mins suggested. It also created a lot of washing up! Having said that, it tasted so good I would definitely make it again.
Pidugu
17th Jun, 2016
Can I use pumpkin instead of squash?
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