Serves 4
You Will Need:
350g Ready Chopped Butternut Squash/Sweet Potato Chunks
2 Chicken/Vegetable Stock Cubes (Reduced/Low Salt Version)
Oil
6 Chicken Sausages, Meat Removed From The Skins & Rolled Into Small Meatballs
1 Large Brown Onion, Finely Chopped
2 Cloves Garlic, Crushed/ 1/2 Tsp Ready Chopped Garlic
1/2 Tsp Dried Thyme
1/2 Tsp Turmeric
200g Wholegrain Risotto Rice
25g Parmesan
Place the squash/sweet potato into a heatproof bowl & add a splash of boiling water. Cover with cling film & microwave on high power for 8-10mins until the veg has softened.
Crumble the stock cubes into a pan & add 1.2 litres of hot water. Simmer gently over a low heat
Heat 2 teaspoons of oil in a frying pan and add the meatballs. Fry for around 8 mins until they have browned & cooked through. Remove from the pan & set aside in a foil covered dish to keep warm.
Add the onion & garlic to the frying pan and cook for 5mins, stirring regularly to stop it from burning. Add in the thyme, turmeric & risotto rice, coating in the oil from the pan. Slowly add in the stock a ladleful/large spoonful at a time, stirring to absorb until all the stock has been added and the rice is cooked
Mash half of the squash/potato and add to the pan along with the meatballs & parmesan. Stir to combine & then top with the remaining chunks of squash/sweet potato to serve
@gwtfnutrition
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