BAKED ITALIAN RICE WITH SAUSAGE AND SQUASH
A simple cook-in-the-oven rice dish with all the flavours of a risotto.
Preparation 30 minutes Cooking about 2 hours Serves 6 1 BUTTERNUT SQUASH (ABOUT 1KG) 2 TBSP OLIVE OIL
2 TSP FENNEL SEEDS, LIGHTLY CRUSHED 2 SPRIGS ROSEMARY
400G PACK PORK SAUSAGES
1 ONION, FINELY CHOPPED
2 STICKS CELERY, FINELY DICED
3 GARLIC CLOVES, CRUSHED
300G RISOTTO RICE
200ML WHITE WINE
1 LITRE HOT CHICKEN STOCK
75G PARMESAN, FINELY GRATED, PLUS EXTRA TO SERVE
1 TBSP MASCARPONE, PLUS EXTRA TO SERVE
1 Preheat the oven to 200°C (180°C fan) gas mark 6. Peel the squash, then halve and deseed, and cut the bulbous section into long wedges. Toss the wedges into a roasting tin with 1 tbsp oil and 1 tsp fennel seeds, add one rosemary sprig and season. Roast for 25-30 minutes. Set aside, then reduce the temperature to 140°C (120°C fan) gas mark 1. Chop the remaining squash into 1cm dice and set aside.
2 Meanwhile, heat a large casserole until hot. Squeeze sausage meat from the casings and add to the pan along with the remaining fennel seeds. Fry for 5 minutes, breaking up with a spoon until browned. Remove with a slotted spoon to a plate and set aside.
3 Reduce the heat to low and add the remaining oil to the casserole with the onion and celery and cook for 10 minutes, partially covered, until softened. Stir in the diced squash and garlic and cook for a further minute. Increase the heat, stir in the rice and cook for 2-3 minutes until just turning translucent. Pour in the white wine and allow to bubble.
4 Add 800ml of the chicken stock and the remaining rosemary sprig, and bring to a simmer. Cover with a lid and transfer to the oven for 30 minutes.
5 Remove from the oven – the rice should have absorbed the stock and the squash should be almost tender. Stir in the remaining stock, grated Parmesan, mascarpone and half the sausage meat. Top with squash wedges and the remaining sausage meat, cover with the lid and return to the oven for a further 10 minutes until the rice is al dente.
6 Serve with a dollop of mascarpone and a sprinkle of grated Parmesan.