SAUSAGE & SQUASH RISOTTO
Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
- Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.
- Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.
Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.4 milligram of sodium
SAUSAGE, SHALLOT, AND SQUASH ONE-PAN MEAL
This is a roasted one-pan dish that is great as a side dish, wonderful over pasta or rice, or fabulous on its own with crusty garlic bread!
Provided by 1010lisalynn
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.
- Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10x18-inch griddle pan.
- Bake in the preheated oven until vegetables are tender, about 25 minutes.
- Mix zucchini, yellow squash, and remaining oil in a small bowl. Pour over the sausage and vegetable mixture and gently stir in. Continue baking until squash is tender, about 15 minutes. Serve warm.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 34.4 g, Cholesterol 27.2 mg, Fat 27.5 g, Fiber 5.2 g, Protein 12.1 g, SaturatedFat 6 g, Sodium 506.8 mg, Sugar 5.7 g
RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE
This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.
Provided by Miss Ellie 48
Categories Short Grain Rice
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 tablespoons of butter to the PC and melt over medium heat.
- Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
- Pour off all but 2 tablespoons of the fat.
- Add the rice and cook, stirring often, until well coated about 2 minutes.
- Add the wine and bring to a boil.
- Stir in the stock, salt & pepper.
- Lock the lid in place. Bring to high pressure.
- Cook for 6 minutes.
- Remove from heat and quick release the pressure.
- Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
- Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
- Season with nutmeg, add additional salt & pepper to your taste.
Nutrition Facts : Calories 913.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 90.1, Sodium 1743.5, Carbohydrate 110.1, Fiber 5.5, Sugar 9, Protein 41.1
RISOTTO WITH ITALIAN SAUSAGE
Steps:
- Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
- Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
- Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
- Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
- Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)
SAUSAGE AND MUSHROOM RISOTTO WITH RAISINS
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out one day when he had mushrooms to spare; it started as a special and was until recently served on the menu at the Red Cat, beneath a sweet-and-sour glazed quail. You don't need the quail. As is true in so much of Bradley's cooking, there is a genuine interplay of flavors and textures at work in the dish. Above the foundation of broth-enriched rice, the sweet of the raisins rides calmly into the bite of the radicchio. Meanwhile, the soft, salty whoosh of the cheese rises up over the loamy richness of the mushrooms like steam over a marsh. The sausage seems an elegant afterthought, fennel-studded excess to help blunt autumn's chill.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place raisins in a bowl; cover with hot water. Set aside to plump.
- Combine sausage and garlic in a large skillet over medium-high heat. Cook 5 minutes, breaking up sausage, until meat begins to brown. Reduce heat and add mushrooms. Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.
- Simmer broth in a saucepan.
- Melt butter in oil in an enamel-lined cast-iron casserole over medium heat. Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté 5 minutes, until vegetables are translucent. Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices. Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated. Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny. Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).
- Drain raisins and add to rice. Add sausage mixture, radicchio, Parmesan and thyme and mix well. Taste and adjust seasonings if necessary. Serve immediately.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED SQUASH RISOTTO WITH CHICKEN APPLE SAUSAGE
From a package of Aidells Chicken & Apple Sausage. Prep time includes roasting the squash: To roast the squash, split a small squash in half lengthwise, scoop out the seeds, brush cut sides with olive oil and roast on a foil lined baking sheet at 350 till tender, 45 minutes to an hour. Allow to cool, scoop out the pulp. Alternatively peel and chunk the squash (or buy it peeled and chopped) toss with olive oil and roast till tender, about 20 minutes
Provided by DinnerBelle
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the stock to a simmer on the stove top or in the microwave.
- Meanwhile, in a large heavy skillet melt 1 T. butter and the olive oil over medium heat till fragrant. Add the onion and saute until translucent.
- Add the sausage and garlic, saute about 3 minutes, until the sausage starts to brown a bit.
- Add the rice and stir to coat well.
- Add the wine and a large ladle of stock. Stir and simmer until the liquid is mostly absorbed.
- Add the squash and 2 ladles of stock. Continue stirring, simmering and adding stock until the rice is plump and tender, about 15-20 minutes. You may not need all of the stock.
- Season with salt and pepper to taste.
- Remove from the heat and stir in the remaining 1 T. butter.
- Serve with Parmesan at the table.
Nutrition Facts : Calories 384.2, Fat 10.9, SaturatedFat 4.1, Cholesterol 19.4, Sodium 400.5, Carbohydrate 53.8, Fiber 2.4, Sugar 5, Protein 11.6
SAUSAGE RISOTTO
When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.
Provided by thedailygourmet
Categories Risotto
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g
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