This sausage and squash risotto is from the BBC Good Food website. I had butternut squash left over after making the sumptuous squash soup and also a pack of pork sausages in the freezer. I love risotto, so this was the perfect recipe to make!
The end result is delicious...tender risotto rice with a lovely subtle flavour of turmeric, sweet butternut squash, fresh thyme and yummy chunks of sausages...it's very comforting!
Tip
- This sausage and squash risotto recipe is easily adapted if you’re cooking for less or more people.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Sausage and Squash Risotto
Ingredients
- 350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped
- 2 chicken stock cubes or pots
- 2 tsp olive oil
- 6 pork sausages, meat squeezed from the skins and rolled into mini meatballs
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 6 to 8 thyme sprigs, leaves picked and chopped
- 0.5 tsp ground turmeric
- 200g risotto rice
- 25g parmesan, grated, plus extra to serve
- freshly ground black pepper
Instructions
- Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Stab some holes in the cling film with a knife or fork. Microwave on high for 6 to 10 minutes (depending on the power of your microwave),or until the squash is tender. Meanwhile, crumble the stock cubes or pots into a medium saucepan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
- Heat the oil in a large, high-sided frying pan over a medium to high heat. Add the sausage meatballs and roll them around in the pan for 8 to 10 minutes until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 minutes, then add the garlic and cook for 1 minute more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice, cook for 1 minute, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1 to 2 minutes until the liquid is absorbed and the rice is cooked (about 15 to 20 minutes).
- 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 minutes. Garnish with some extra grated parmesan and freshly ground black pepper.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Sausage and Squash Risotto
Equipment
Ingredients
- 350 g (12.3 oz) pack ready-chopped butternut squash or half a medium squash, peeled and chopped
- 2 chicken stock cubes or pots
- 2 tsp olive oil
- 6 pork sausages meat squeezed from the skins and rolled into mini meatballs
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 6 to 8 thyme sprigs leaves picked and chopped
- 0.5 tsp ground turmeric
- 200 g (7.1 oz) risotto rice
- 25 g (0.9 oz) parmesan grated, plus extra to serve
- freshly ground black pepper
Instructions
- Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Stab some holes in the cling film with a knife or fork. Microwave on high for 6 to 10 minutes (depending on the power of your microwave),or until the squash is tender. Meanwhile, crumble the stock cubes or pots into a medium saucepan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
- Heat the oil in a large, high-sided frying pan over a medium to high heat. Add the sausage meatballs and roll them around in the pan for 8 to 10 minutes until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 minutes, then add the garlic and cook for 1 minute more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice, cook for 1 minute, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1 to 2 minutes until the liquid is absorbed and the rice is cooked (about 15 to 20 minutes).
- 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 minutes. Garnish with some extra grated parmesan and freshly ground black pepper.
Notes
- This sausage and squash risotto recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE