Forget spending hours standing over the hob stirring, this hands-off risotto is cooked in the oven, making it the perfect comforting midweek supper. If you want to make it meat-free, check out our tip below.
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Total Time:
2 hrs 30 mins
- 1 butternut squash
- 2 Tbsp. olive oil
- 2 tsp. fennel seeds, lightly crushed
- 2 sprigs rosemary
- 400 g pack your favourite pork sausages, we used Cumberland
- 1 onion, finely chopped
- 2 sticks celery, finely diced
- 3 garlic cloves, crushed
- 300 g risotto rice, we used
Gallo Vialone Nano
- 200 ml white wine
- 1 l hot chicken stock
- 75 g Parmesan, finely grated,
plus extra to serve
- 1 Tbsp. mascarpone, plus extra to serve
- Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Peel the squash, then halve and deseed, and cut the bulbous section into long wedges. Toss the wedges into a roasting tin with 1tbsp oil and 1tsp fennel seeds, add one sprig rosemary and season. Roast for 25-30min. Set aside, then reduce oven to 140°C (120°C fan) mark 1. Chop the remaining squash into 1cm (½in) dice and set aside.
- Step 2
Meanwhile, heat a large casserole until hot, squeeze sausage meat from the casing and add to the pan along with remaining fennel seeds, fry for 5min, breaking up with a spoon until browned. Remove with a slotted spoon to a plate and set aside.
- Step 3
Reduce the heat to low and add remaining olive oil to the casserole with the onion and celery and cook for 10min, partially covered until softened. Stir in the diced squash and garlic and cook for a further min. Increase the heat, stir in the rice and cook for 2-3min until just turning translucent. Pour in the wine and allow to bubble.
- Step 4
Add 800ml of the stock and remaining rosemary sprig, and bring to a simmer. Cover with a lid and transfer to the oven at the reduced temperature for 30min.
- Step 5
Remove from the oven – the rice should have absorbed the stock and the squash should be almost tender. Stir in the remaining stock, Parmesan, mascarpone and half the sausage meat. Top with squash wedges and remaining sausage meat, cover with the lid and return to the oven for a further 10min until the rice is al dente.
- Step 6
Serve with extra mascarpone and grated Parmesan.
Make it veggie: omit the sausage, swap the Parmesan for vegetarian hard cheese, use vegetable stock, and add some toasted pine nuts or walnuts to finish.
If you like Italian sausages, try our sausage and porcini frittata.
Want to know the best way to prepare a butternut squash? Check out our handy guide.
Per serving:
- Calories: 602
- Fibre: 6g
- Total carbs: 59g
- Sugars: 9g
- Total fat: 27g
- Saturated fat: 11g
- Protein: 22g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
