Best Sausage Squash Risotto Recipes

SAUSAGE & SQUASH RISOTTO

Sausage & squash risotto image

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

Provided by Cassie Best

Time 40m

Number Of Ingredients 10

Ingredients

350g pack ready-chopped butternut squash , or half a medium squash, peeled and chopped
2 low-sodium chicken stock cubes
2 tsp olive oil
6 good-quality sausages , meat squeezed from the skins and rolled into mini meatballs
1 large onion , finely chopped
2 garlic cloves , crushed
6-8 thyme sprigs , leaves picked and chopped
½ tsp turmeric
200g risotto rice
25g parmesan , grated, plus a little to serve

Steps:

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.
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.
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.

Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.4 milligram of sodium

RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE

Risotto With Butternut Squash & Sausage image

This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.

Provided by Miss Ellie 48

Categories Short Grain Rice

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb butternut squash, peeled, seeded cut into 1 inch cubes
4 tablespoons butter
1 lb sweet Italian sausage, casings removed
1 medium onion, chopped
2 cups arborio rice
2/3 cup dry white wine
5 cups chicken stock
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
3/4 cup fresh parmesan cheese, grated
1/8 teaspoon fresh nutmeg

Steps:

Add 2 tablespoons of butter to the PC and melt over medium heat.
Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
Pour off all but 2 tablespoons of the fat.
Add the rice and cook, stirring often, until well coated about 2 minutes.
Add the wine and bring to a boil.
Stir in the stock, salt & pepper.
Lock the lid in place. Bring to high pressure.
Cook for 6 minutes.
Remove from heat and quick release the pressure.
Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
Season with nutmeg, add additional salt & pepper to your taste.