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Home » Recipes

Sausage and Squash Risotto

Published: Oct 10, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Sausage and Squash Risotto, Sausage and Squash Risotto
Jump to Recipe Print Recipe

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.

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Sausage and Squash Risotto, 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 turmeric
  • 200g risotto rice
  • 25g parmesan, grated, plus extra to serve
  • freshly ground black pepper

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Instructions

  1. 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.
  2. 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).
  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 minutes. Garnish with some extra grated parmesan and freshly ground black pepper.
Sausage and Squash Risotto, Sausage and Squash Risotto

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Sausage and Squash Risotto, Sausage and Squash Risotto

Sausage and Squash Risotto

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main, Main Course
Cuisine Italian
Servings 4 people

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 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.

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:
  • pork dishes
  • rice dishes
  • Italian dishes
Keyword autumn, butternut squash, comfort food, pork sausages
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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