Squash & sausage risotto

Squash & sausage risotto

Radicchio, thyme & Parmesan

Radicchio, thyme & Parmesan

Serves 4

Cooks In55 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 600 30%

• Fat 15.6g 22%

• Saturates 5.1g 26%

• Sugars 12.2g 14%

• Salt 1.2g 20%

• Protein 31.1g 62%

• Carbs 79.6g 31%

• Fibre 3.9g -

Of an adult's reference intake

Ingredients

• 4 higher-welfare chipolata sausages
• olive oil
• 1 teaspoon fennel seeds
• ½ teaspoon dried red chilli flakes
• ½ a butternut squash
• 2 onions
• 1.2 litres organic veg or chicken stock
• 125 ml Chianti
• 300 g Arborio risotto rice
• 1 radicchio or 2 red chicory
• 300 g cottage cheese
• 15 g Parmesan cheese
• 2 sprigs of fresh thyme

• 4 higher-welfare chipolata or small pork sausages
• olive oil
• 1 teaspoon fennel seeds
• ½ teaspoon dried red chili flakes
• ½ a butternut squash (1¼ lbs)
• 2 onions
• 5 cups organic veg or chicken stock
• ½ cup Chianti
• 1½ cups Arborio risotto rice
• 1 radicchio or 2 red endive
• 10 oz cottage cheese
• ½ oz Parmesan cheese
• 2 sprigs of fresh thyme

recipe adapted from

Super Food Family Classics

By Jamie Oliver

Method

1. Finely slice the chipolatas and place in a large high-sided pan on a medium heat with 1 tablespoon of oil, the fennel seeds and chilli flakes.
2. Stir and fry while you chop the squash into 1cm dice (leaving the skin on and deseeding), and peel and finely chop the onions.
3. Stir the veg into the pan, then cook with a lid ajar for around 20 minutes, or until the squash is starting to break down and caramelize, stirring regularly.
4. Simmer the stock in a pan on a low heat.
5. Push the squash aside, and pour the Chianti into the pan. Let it cook away, picking up all that goodness from the base of the pan.
6. Stir in the rice for 2 minutes, then gradually add the stock, a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next.
7. Repeat this, stirring and massaging the starch out of the rice, for 20 minutes, or until the rice is cooked but still holding its shape, and the risotto is oozy.
8. Finely slice the radicchio or chicory and stir through the risotto with the cottage cheese, then taste and season to perfection.
9. Portion up and serve with a fine grating of Parmesan and a sprinkling of picked thyme leaves.

1. Finely slice the chipolatas and place in a large high-sided pan on a medium heat with 1 tablespoon of oil, the fennel seeds and chili flakes.
2. Stir and fry while you chop the squash into 1cm dice (leaving the skin on and deseeding), and peel and finely chop the onions.
3. Stir the veg into the pan, then cook with a lid ajar for around 20 minutes, or until the squash is starting to break down and caramelize, stirring regularly.
4. Simmer the stock in a pan on a low heat.
5. Push the squash aside, and pour the Chianti into the pan. Let it cook away, picking up all that goodness from the base of the pan.
6. Stir in the rice for 2 minutes, then gradually add the stock, a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next.
7. Repeat this, stirring and massaging the starch out of the rice, for 20 minutes, or until the rice is cooked but still holding its shape, and the risotto is oozy.
8. Finely slice the radicchio or endive and stir through the risotto with the cottage cheese, then taste and season to perfection.
9. Portion up and serve with a fine grating of Parmesan and a sprinkling of picked thyme leaves.

Tips

To make this recipe veggie, simply swap out the sausage for 1 x 400g tin of borlotti beans and add them with the rice.