Pork and squash risotto recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Wash the squash, then chop into 1cm chunks, discarding the seeds. Spread out in an even layer on a baking tray, drizzle with 1 tbsp oil, season with black pepper and roast for 30 mins, or until soft and sweet.
2. Meanwhile, gently heat the stock in a large pan on a low heat. Pick the sage leaves into a large high- sided pan on a medium–high heat with 1 tbsp oil. Crisp up for 45 secs, then remove to kitchen paper to drain. Add the pork mince, breaking it up with a wooden spoon along with the fennel seeds and chilli and cook for 5 mins, or until golden and crisp, stirring regularly while you peel and finely chop the onions.
3. Add the onion to the pan, reduce the heat to medium-low and cook for 10 mins, stirring regularly. Stir in

   the rice and toast for 2 mins, then add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16-18 mins.

4. Stir in most of the cooked squash, using the back of a wooden spoon to squash some of it, finely grate in most of the Parmesan, add a final ladleful of stock, then cover with a lid and let the risotto relax for 2 mins. Serve with a final grating of Parmesan, a few chunks of roasted squash and the crispy sage.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.