Sausage squash risotto
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
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