Hands off Italian sausage and squash baked risotto recipe
Ingredients
- 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
Instructions
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