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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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Cal/Serv:
602
Ingredients
1
butternut squash
2Tbsp.
olive oil
2tsp.
fennel seeds, lightly crushed
2
sprigs rosemary
400g
pack your favourite pork sausages, we used Cumberland
1
onion, finely chopped
2
sticks celery, finely diced
3
garlic cloves, crushed
300g
risotto rice, we used
Gallo Vialone Nano
200ml
white wine
1l
hot chicken stock
75g
Parmesan, finely grated,
plus extra to serve
1Tbsp.
mascarpone, plus extra to serve
Directions
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
