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Sausage and Squash Risotto

Ingredients

Butter
Olive oil
1 onion
250g risotto rice
Large slice of squash, about 500g
1.5 – 2 L hot vegetable stock (Marigold’s organic Swiss Vegetable Bouillon is good)
1 heaped tablespoon of fresh sage, chopped
A few sprigs of thyme, leaves removed and chopped
Freshly ground black pepper
500g Well Hung Meat Breakfast Sausages

Method

Finely chop the onion. Peel the squash and cut into small cubes, about 1 cm in size.
Melt the butter, add some olive oil and gently fry the onion until it is soft.
Stir in the rice and cook for 1 or 2 minutes until translucent.
Add the squash and a ladleful of stock, stir well.
Add the sage and pepper.
Continue to stir the risotto and add more stock as the rice absorbs the liquid.
Meanwhile, fry the sausages over a medium heat. When they are only just cooked, remove from the pan, chop into bite-sized pieces and add to the risotto.
Continue to add further stock and stir until the rice is cooked and the squash is soft. (More liquid may be required).
To make a garnish: shave a few slices of the remaining squash and fry in olive oil until crisp. Remove from the pan and drain on kitchen paper.
Spoon the risotto into warmed bowls, grind over some black pepper and top with fried squash shavings.