PocketCook

From @Jamie Oliver

Sausage, Squash & Chicory Risotto

55 min · Serves 4

55 mintotal
20 minhands on
12steps
4servings

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Ingredients

  • 4 chipolata sausages
  • Extra virgin olive oil
  • 1 tsp fennel seeds
  • 1 pinch dried chilli flakes
  • 1/2 butternut squash, skin on, roughly diced
  • 2 white onions, diced
  • 1 tbsp dried oregano
  • 1 glass Chianti (or other red wine)
  • 300 g arborio risotto rice
  • 1.5 l chicken or vegetable stock, hot
  • 2 red chicory heads (or radicchio), finely sliced
  • 200 g cottage cheese
  • Parmesan, for grating
  • Fresh thyme sprigs

Method

  1. Dice the chipolata sausages into small pieces.

  2. Heat a splash of extra virgin olive oil in a large shallow pan and fry the diced sausages.

  3. Stir in the fennel seeds and chilli flakes.

  4. Add the diced butternut squash and cook briefly with the sausages.

  5. Stir in the diced onions and dried oregano.

  6. Cover with a lid and fry gently over medium-low heat until soft and caramelised, about 15–20 minutes.

  7. Pour in the Chianti and stir well until reduced.

  8. Add the arborio rice and stir for 1 minute to coat and toast the grains.

  9. Add the hot stock one ladleful at a time, stirring continuously and allowing each ladle to absorb before adding the next, until the rice is tender, 15–18 minutes.

  10. Stir in the sliced chicory and cottage cheese.

  11. Turn off the heat, cover with the lid, and let the risotto rest for 1 minute before serving.

  12. Ladle into warm bowls and top with grated Parmesan and fresh thyme leaves.

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