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Gourmet Vegetarian Sausage and Butternut Squash Risotto
Gourmet Vegetarian Sausage and Butternut Squash Risotto

Gourmet Vegetarian Sausage and Butternut Squash Risotto
A creamy risotto with roasted butternut squash and vegetarian sausage, elegantly garnished with fresh herbs.
Gourmet Vegetarian Sausage and Butternut Squash Risotto
Ingredients:
1
Servings
  • 2
    item
     vegetarian sausage
  • 200
    g
     butternut squash
  • 150
    g
     arborio rice
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 5
    g
     fresh thyme
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Vegetarian Sausage and Butternut Squash Risotto
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash. Toss with 1 tbsp olive oil and roast for 20 minutes until tender.
  3. In a large pan, heat the remaining olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  4. Add arborio rice to the pan, stirring to coat with oil. Cook for 2 minutes.
  5. Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
  6. Slice the vegetarian sausages and add them to the risotto along with roasted butternut squash.
  7. Stir in parmesan cheese and fresh thyme. Season with black pepper.
  8. Serve hot, garnished with additional thyme if desired.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 25 g 3.1 g
Fibre 8 g 1.0 g
Salt 3 g 0.4 g
Sugar 8 g 1.0 g
Carbohydrates 90 g 11.3 g
Fat 30 g 3.8 g
  • 2
    item
     vegetarian sausage
  • 200
    g
     butternut squash
  • 150
    g
     arborio rice
  • 500
    ml
     vegetable broth
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 5
    g
     fresh thyme
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with 1 tbsp olive oil and roast for 20 minutes until tender.

In a large pan, heat the remaining olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add arborio rice to the pan, stirring to coat with oil. Cook for 2 minutes.

Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.

Slice the vegetarian sausages and add them to the risotto along with roasted butternut squash.

Stir in parmesan cheese and fresh thyme. Season with black pepper.

Serve hot, garnished with additional thyme if desired.

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