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Squash & sausage risotto
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Total Time:
55 minutes
Sausage and sweet squash dish, rich in skin-nourishing vitamins A and C.
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
Instructions:
  • 1. Slice chipolatas and sauté in a pan with oil, fennel seeds, and chilli flakes. Add diced squash and chopped onions. Cook covered for 20 minutes until squash caramelizes, stirring occasionally. 2. Simmer stock in a separate pan. Pour Chianti into the squash pan, letting it absorb the flavors. Add rice and cook for 2 minutes. Gradually stir in stock, waiting for absorption between each addition, for 20 minutes. 3. Stir in radicchio/chicory and cottage cheese. Season to taste. Serve with grated Parmesan and thyme leaves.

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