Golden squash & sausage risotto

Sausage & squash risotto

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(41 ratings)

Prep: 15 mins Cook: 25 mins


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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  • 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



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


  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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20th Jan, 2019
Absolutely delicious
Sazzy926's picture
24th Sep, 2018
First time cooking risotto and found it a bit laborious having to ladle the stock in, which took a long time. I used a tube of sausage meat to make the meatballs but the texture was too sloppy and they started to fall apart as I was frying them (tasted nice though). I think I will cook the sausages separately, as suggested by another poster, next time. Will definitely cook again as it was delicious.
15th Feb, 2018
Tastes great. I add other veg sometimes too. But watch out for cooking time, it takes at least twice as long to cook than stated!
25th Jan, 2018
Really tasty. I couldn’t be bothered with making mini meatballs, so just cooked the sausages separately in the oven (180’C for 20 mins), then chopped them into small pieces and added them at the end. Much less faff! Mght try sneaking in an extra vegetable next time I make this.
14th Oct, 2017
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
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
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.
15th Feb, 2016
Delicious and a hit with my toddler. Will definitely be making again.
Norma. mackey
9th Sep, 2015
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!
6th May, 2015
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.
17th Jun, 2016
Can I use pumpkin instead of squash?
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