Sausage & Butternut Squash Risotto

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

Adapted from: BBC Good Food by Cassie Best

This comforting sausage and butternut squash risotto combines creamy Arborio rice with sweet roasted squash and flavourful Buffalo Farm Cumberland sausages, finished with Parmesan and fresh thyme for a hearty family meal.

Ingredients

For the risotto

350g ready-chopped butternut squash (or ½ medium butternut squash, peeled and diced)
2 low-sodium chicken stock cubes
1.2 litres boiling water
2 tsp olive oil
6 good-quality Buffalo Farm Cumberland sausages (or your favourite Buffalo Farm sausages), skins removed and rolled into mini meatballs
1 large onion, finely chopped
2 garlic cloves, crushed
6–8 sprigs fresh thyme, leaves picked and chopped
½ tsp ground turmeric
200g risotto rice
25g Parmesan, grated, plus extra to serve

Method

1. Place the butternut squash in a microwave-safe bowl with a splash of water. Cover and microwave on high for 8–10 minutes, or until tender. Alternatively, simmer in a pan of boiling water until soft. Meanwhile, dissolve the stock cubes in 1.2 litres of boiling water and keep the stock gently simmering.
2. Heat the olive oil in a large, deep frying pan or saucepan. Roll the sausage meat into small meatballs and fry for 5–10 minutes until golden brown and cooked through. Remove from the pan and set aside.
3. Add the onion to the same pan and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.
4. Add the thyme, turmeric and risotto rice. Stir well for 1 minute so the rice is coated in the flavours.
5. Add the hot stock one ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and tender, about 18–20 minutes.
6. Mash half of the cooked butternut squash and stir it into the risotto along with the cooked sausage meatballs and grated Parmesan.
7. Gently fold through the remaining pieces of butternut squash. Cover the pan with a lid and leave to rest for 2 minutes before serving.
8. Serve with an extra sprinkling of grated Parmesan and a few fresh thyme leaves.

Nutrition (per serving)

• Energy: 524 kcal
• Fat: 23g
• Saturates: 9g
• Carbohydrates: 59g
• Sugars: 7g
• Fibre: 4g
• Protein: 18g
• Salt: 3.4g