Hey there my lovelies,

A few days ago I saw looking through my recipe booklet I have been gathering over the years and I came across this quick, easy and delicious recipe and hey why not share it with you all.

Ingredients

• 1 butternut squash or 500g pumpkin
• 3 tbsp olive oil
• 1 small onion, chopped
• 2 Maltese sausages remove skin and chop
• 2 cups Arborio rice
• 1 cup white wine
• 600-800ml chicken stock
• 150g peas
• 2 tbsp butter
• Fresh seasoning
• 2 tbsp fresh parsley, chopped
• 75g Grated Parmesan cheese
• Shavings of Parmesan cheese

Method

• Peel the butternut squash or pumpkin. Bake half in the oven and then puree, and the other half cut into small dice, and sauté in a little oil.
• In a medium-size heavy saucepan or deep non-stick pan, heat the olive oil over medium-high heat. Add the onion and sauté, stirring continuously, just until softened, 3 to 4 minutes.
• Add the chopped sausage and cook with the onions for a further 3 minutes.
• Now add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil and mix with the sausage.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
• Pour in enough stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup.
• Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree, diced pumpkin and peas and reduce the heat to very low so that the risotto doesn’t simmer anymore.
• Season to taste and stir in the grated Parmesan and butter to give the risotto a nice, creamy finish.
• Spoon it immediately into serving plates, garnish with fresh chopped parsley and parmesan shavings.

Buon apetit xxx

Until next time,