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Squash & Sausage Risotto, Radicchio, Thyme & Parmesan Recipe by Jamie Oliver

Squash & Sausage Risotto, Radicchio, Thyme & Parmesan ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver

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.

Serves: 4

Total time: 55 minutes

Ingredients:

4 higher-welfare chipolata sausages
– olive oil
– 1 teaspoon fennel seeds
– ½ teaspoon dried red chilli flakes
– ½ 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 of fresh thyme

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.

Squash & Sausage Risotto, Radicchio, Thyme & Parmesan

Squash & Sausage Risotto, Radicchio, Thyme & Parmesan ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver

 

RECIPE FROM SUPER FOOD FAMILY CLASSICS BY JAMIE OLIVER

SUPER FOOD FAMILY CLASSICS BY JAMIE OLIVERIn Super Food Family Classics, Jamie has taken a whole host of much-loved classic comfort food dishes and ultimate family favourites and cooked, rewritten, tested and edited them to guarantee they are not only super-delicious, but are also totally balanced and align with Jamie’s super-food philosophy.

From Chocolate Porridge to Chicken Fajitas; Sweet Potato Fishcakes to Mac’n’cheese with extra veg, every recipe has been designed to give you and your family a brilliant boost of goodness, with at least two portions of veg and fruit in every lunch and dinner meal.

With Jamie by your side, you can be confident of adding some new recipes to your family’s weekly repertoire and by making some small changes to ingredients in every day meals you can take some practical steps to make mealtimes a little healthier for you and all the family.

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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