Jamie Oliver presents a joyful, flavour-packed take on risotto that belongs in the canon of cooking, easy recipes every home cook should try. This squash and sausage risotto balances comforting indulgence with smart choices: plenty of veg, reduced processed meat, and a clever finish that keeps the dish silky without overloading on cream. It’s a brilliant one-pan supper that feeds four and sits right at about 600 calories per portion — a fine example of cooking, easy recipes that feel special but are straightforward to make.
Why this risotto works
There are a few smart ideas in this recipe that lift it above the ordinary. Using chipolatas keeps the meat element modest (health guidance suggests staying under 70 grams of processed meat a day, and this recipe uses less than that per portion), while squash provides vitamin C and keeps the texture naturally silky if the skin is left on. Red chicory (or radicchio) adds a bright, bitter contrast that plays beautifully against the sweet roasted squash. Finally, cottage cheese is the secret to a luscious, lower-fat creaminess — the curds give a mozzarella-like bite while the milky base melts into the risotto for that luxurious finish.
Ingredients
- 4 chipolata sausages
- 1 teaspoon fennel seeds
- A pinch of dried chilli flakes
- Half a squash, roughly diced (leave the skin on if you like)
- 2 white onions, diced
- 1 teaspoon dried oregano
- 1 glass of Chianti (optional — omit for kids)
- 300g Arborio (risotto) rice
- About 1.5 litres good-quality stock (chicken or vegetable)
- 2–3 heads red chicory or radicchio, sliced
- 150–200g cottage cheese
- Parmesan for grating
- Fresh thyme leaves to finish
- Extra virgin olive oil, salt and black pepper
Step-by-step method
- Heat a splash of extra virgin olive oil and fry the chipolatas until started to colour. Add a teaspoon of fennel seeds and a sprinkle of dried chilli flakes for that warm, aromatic kick.
- Dice the squash roughly and add it straight to the pan so it can soften in the sausage juices. Squash with skin on adds fibre and texture.
- Stir in the diced onions and a dusting of dried oregano. Put a lid on and gently fry for 15–20 minutes until everything begins to caramelise — that deep colour is where the flavour comes from.
- Pour in the glass of Chianti (or skip it for children), stir and let the alcohol reduce slightly — red wine risotto is unusual but truly delicious. The flavonoids in the grapes are heat-stable, so the flavour and the benefits remain.
- Add 300g Arborio rice and toast briefly, then begin ladling in hot stock one scoop at a time. Keep the heat at a gentle simmer — too fierce a boil will over-evaporate and leave the rice with a firm centre.
- After about 15 minutes of gentle bubbling, stir through the sliced chicory and spoon in the cottage cheese. The curds will give an irresistibly silky texture without weighing the risotto down.
- When the rice is just right — creamy and slightly al dente — remove from the heat, put a lid on and let it sit for a minute to relax. Serve into warm bowls, grate a long ribbon of Parmesan over the top and scatter a pinch of fresh thyme.
Quick tips for perfect results
- Keep it simmering, not boiling: A steady, gentle heat gives even cooking and that irresistible creamy risotto texture.
- Good stock matters: The better the stock, the better the end result — use quality store-bought or homemade.
- Adjust the wine: Red wine adds depth but can be omitted for kids or swapped for extra stock.
- Use cottage cheese cleverly: It’s low-fat but gives great silkiness — don’t fear the curds, they’re part of the charm.
This is an off-the-chart risotto — creamy, deep-flavoured and a surefire crowd pleaser.
Frequently asked questions
Can you make this vegetarian?
Yes — swap the sausages for roasted mushrooms or smoked tofu, and use vegetable stock for a richly flavoured vegetarian version that still fits the spirit of cooking, easy recipes.
Is the wine necessary?
No. The wine adds another layer of flavour, but it can be left out or replaced with extra stock for a child-friendly dish.
How many people does this feed?
300g of Arborio rice will comfortably feed four as a main. It’s a great midweek family meal.
Final thoughts
This squash and sausage risotto is a shining example of cooking, easy recipes that don’t compromise on flavour. It’s comforting, balanced, and smart — plenty of veg, a modest amount of processed meat, and a silky finish from cottage cheese. Give it a go; it’s the kind of dinner that wins smiles and seconds every time.
This article was created from the video How To Make A Squash & Sausage Risotto By Jamie Oliver with the help of AI.
How To Make A Squash & Sausage Risotto — cooking, easy recipes from Jamie Oliver. There are any How To Make A Squash & Sausage Risotto — cooking, easy recipes from Jamie Oliver in here.
