This creamy autumnal risotto is a comforting dish made with HECK! Chicken Italia Sausages, sweet roasted butternut squash and a sprinkle of Parmesan. It is the perfect cosy dinner for a chilly evening and makes a satisfying seasonal meal for four.
What You'll Need
- 500g butternut squash, diced
- 2 tbsp olive oil
- Salt and pepper
- 8 HECK! Chicken Italia sausages
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 400g risotto rice
- 100ml white wine
- 1.2 litres chicken stock
- 1 tsp fresh thyme
- 50g butter
- 100g Parmesan, grated
Method
1. Add the diced butternut squash with olive oil, salt, and pepper to a baking tray and roast in the oven at 200°C for 25–30 minutes.
2. Pan-fry the HECK! Chicken Italia sausages following the pack instructions.
3. Add the onion and garlic to the pan and cook until softened.
4. Add the risotto rice and white wine, then cook until the wine has reduced.
5. Gradually add hot chicken stock, stirring until the rice is creamy and cooked.
6. Stir through the roasted squash, thyme, butter and Parmesan. Place sliced sausages on top of the risotto, season to taste and serve.