Sausage & squash risotto

• pack ready-chopped butternut squash350g g

  or half a medium squash, peeled and chopped

• low-sodium chicken stock cubes↗2
• olive oil↗2 tsp tsp
• good-quality sausages↗6

  meat squeezed from the skins and rolled into mini meatballs

• large onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• thyme sprigs↗6-8

  leaves picked and chopped

• turmeric↗½ tsp tsp
• risotto rice↗200g g
• parmesan↗25g g

  grated, plus a little to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.