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...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
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 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...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
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 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