Squash and Sausage Risotto Radicchio, Thyme and Parmesan
This is the Squash and Sausage Risotto from Jamie Oliver's Channel 4 TV Series, Family Super Food. This easy risotto makes for a brilliant, midweek meal. It's bound to be a winner with all the family, packed with tasty sausages and sweet squash.
From the book
Super Food Family Classics
Super food packed recipes the whole family will love
Recipes to get the kids happily eating more nutrients
Healthy versions of your favourite family meal
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Introduction
A little sausage goes a long way in this delicious dish. I’ve paired it with sweet squash, which gives us a hit of vitamins A and C, both of which we need to keep our skin nice and healthy.
Ingredients
| 4 | higher-welfare chipolata sausages |
| olive oil | |
| 1 tsp | fennel seeds |
| 1/2 tsp | dried red chilli flakes |
| 1/2 | a butternut squash (600g) |
| 2 | onions |
| 1.2 litres | organic veg or chicken stock |
| 125ml | Chianti |
| 300g | Arborio risotto rice |
| 1 | radicchio or 2 red chicory |
| 300g | cottage cheese |
| 15g | Parmesan cheese |
| 2 sprigs | Parmesan cheese |
Method
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. Stir and fry while you chop the squash into 1cm dice (leaving the skin on and deseeding), and peel and finely chop the onions. 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. Simmer the stock in a pan on a low heat.
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. 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. 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.
Finely slice the radicchio or chicory and stir through the risotto with the cottage cheese, then taste and season to perfection. Portion up and serve with a fine grating of Parmesan and a sprinkling of picked thyme leaves.
Veggie swap in: To make this recipe veggie, simply swap out the sausage for 1 x 400g tin of borlotti beans and add them with the rice.
Calories 600kcal | Fat 15.6g | Sat Fat 5.1g | Protein 31.1g | Carbs 79.6g | Sugar 12.2g | Salt 1.2g | Fibre 3.9g | 2 portions of veg & fruit
Super Food Family Classics by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver
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