Delicious Dinners

Truly Irish Sausage & Butternut Squash Risotto


 350g pack ready-chopped butternut squash, or half a medium squash, peeled and chopped
 2 low-sodium chicken stock cubes
 2 tsp olive oil
 6 Truly Irish Premium Sausages (chopped into bite size portions)
 1 large onion, finely chopped
 2 garlic cloves, crushed
 6-8 thyme sprigs, leaves picked and chopped
 ½ tsp turmeric
 200g risotto rice
 25g parmesan, grated

Step 1

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. Dissolve the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.

Step 2

Heat the oil in a large, high-sided frying pan. Add the Truly Irish Premium Sausages in a 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. 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.

Step 3

Mash half the squash and add to the pan along with the Truly Irish Premium Sausages and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.