Name: Sausage & squash risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 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 good-quality sausages meat squeezed from the skins and rolled into mini meatballs; 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, plus a little to serve

Sausage & squash risotto

Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits

40 min total 15 min prep 25 min cook 4 524 cal

Instructions

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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 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 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.