TODAY’S RECIPE: Sausage and squash risotto

A WAY to sneak veg into your children’s diet. Serves: 4.

Ingredients

Half a squash (350g), peeled and chopped 2 low-sodium chicken stock cubes 2 tsp olive oil 6 sausages, meat squeezed out and rolled into meatballs 1 large onion, chopped 2 garlic cloves, crushed 6-8 thyme sprigs, leaves picked and chopped ½ tsp turmeric 200g risotto rice 25g Parmesan, grated, plus extra to serve

Method

1 Put squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for eight to ten minutes or until squash is tender. Meanwhile, crumble stock cubes into a pan, add 1.2 litres hot water from a kettle and set over a low heat to simmer.

2 Heat oil in a large frying pan. Add sausage meatballs and roll around pan for five to ten minutes until browned all over and cooked through. Remove from pan and set aside. Add onion and sizzle gently for five minutes, then add garlic and cook for one minute more, stirring to prevent it burning. Stir in thyme, turmeric and rice for one minute. Start adding stock, a ladleful at a time, stirring well every one to two minutes until liquid is absorbed and rice is cooked.

3 Mash half the squash and add to pan along with sausage meatballs and Parmesan. Stir, then top with remaining squash, cover with a lid and leave for two minutes. Serve with extra Parmesan.