Olhausens Sausage and Roasted Squash Risotto

Preparation time: 10-15mins  |  Cooking time: 25-30mins  |  Serves: 4


1 Butternut Squash, peeled, deseeded and chopped into 1cm cubes

1 x ½lb of Olhausens Sausages

1 tbsp Olive Oil

Salt and Black Pepper

2 tbsp fresh Rosemary Leaves, finely chopped

850ml Chicken Stock

40g Butter

1 Onion, finely chopped

200g Arborio Rice

2 Garlic Cloves, crushed

120ml White Wine (or substitute with another 120ml stock)

60g Parmesan, grated, plus extra for serving


  1. Preheat the oven to 200˚C/200˚C fan/gas mark 7.
  2. Place the butternut squash and Olhausens Sausages on a large baking tray. Drizzle with the olive oil and season with salt and pepper. Scatter over half of the rosemary and toss to combine. Roast for 25-30 minutes or until the sausages are completely cooked through and the squash is soft and lightly caramelised around the edges.
  3. Meanwhile, heat the chicken stock in a saucepan and keep it at a gentle simmer.
  4. Melt half of the butter in a separate pot over a medium heat. Add the onion and cook for 6-8 minutes until softened, stirring occasionally. Season with salt and pepper.
  5. Add the rice and garlic and stir for two minutes, coating the grains in the butter. Add the wine (or stock) and stir until it has been completely absorbed.
  6. Add a ladleful of the hot chicken stock and simmer, stirring, until absorbed. Keep adding the stock one ladleful at a time, stirring until almost completely absorbed before adding the next ladleful. When all of the stock has been added, the rice should be tender and creamy, but retain a little bite. This will take 15-20 minutes in total.
  7. Stir in the Parmesan., then use a wooden spoon to beat in the remaining butter. Season to taste.
  8. Use a sharp knife to slice the cooked sausages into bite-sized chunks.
  9. Fold the chopped sausages, butternut squash and remaining rosemary into the risotto. Serve with extra Parmesan, if desired.