Butternut Squash, Sausage & Rosemary Risotto

This delicious butternut squash, sausage & rosemary risotto is autumn in a bowl. It’s silky and sweet but savoury and rich too.

By @thegreedymodel

Original recipe source

Cook time: 60 minutes

Servings: 2

Ingredients

• 0.5 medium butternut squash
• 1 drizzle olive oil
• 1 sprig rosemary
• 1 drizzle olive oil
• 4 pieces sausages
• 2 sprigs rosemary
• 1 drizzle olive oil
• 1 piece white onion
• 2 pieces garlic cloves
• 1 pinch salt
• 750 ml veg stock
• 130 g risotto rice
• 100 ml white wine
• 0.5 medium butternut squash
• 4 pieces sausages
• 1 sprig rosemary
• 1 to taste parmesan
• 1 to taste black pepper

Instructions

1. Heat the oven to 200c. Peel the butternut squash and chop into small cubes. Roast with a drizzle of olive oil and a sprig of rosemary for about 30 mins until softened with a little colour.
2. In a large frying pan, add the oil and heat over medium heat. Add the crumbled casing-less sausages. Fry for about 10 minutes until golden and then remove from the pan. At the halfway mark, add around half the chopped rosemary.
3. In the same pan, add a drizzle more oil if needed and add the onion and garlic. Add a pinch of salt too. Fry gently for around 10 minutes until softened and translucent. Meanwhile, add 750ml of water to a sauce pan, add the stock cube/pot and bring to the boil.
4. Add the risotto rice to the onions and toss to coat in the oils and onions. Add the wine and mix well. Once bubbled off, start adding the stock, 1 ladle at a time, until fully absorbed. The stock doesnt need to be actively boiling in the saucepan but keep it hot on a low heat. Keep adding ladles until the rice is soft. This should take at least the whole 750ml of stock but it does depend on the rice and the pan so if the rice isn’t soft, add more hot water bit by bit. This process will take around 30 minutes.
5. When the rice is soft, add the butternut squash, crumbled sausage, remaining rosemary, parmesan and lots of black pepper. I like to use the back of my wooden spoon to smash some of the butternut squash up so it purees and melts into the risotto. Serve with more parm on top and more fresh rosemary if desired!