Pork and squash risotto recipe

1. Preheat the oven to 180°C/350°F/gas 4. Spread the frozen squash out in an even layer on a baking tray, drizzle with 1 tablespoon of oil, season with black pepper, and roast for 45 minutes, 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 one tablespoon of oil. Crisp up for 45 seconds, then remove to kitchen paper to drain. Add another tablespoon of oil, then add the pork mince, breaking it up with a wooden spoon, along with the fennel seeds and chilli and cook for 5 minutes, or until golden and crisp, stirring regularly.

3. Add the frozen onion to the pan, reduce the heat to medium heat and cook for 10 minutes, or until soft, stirring regularly. Stir in the rice and toast for 2 minutes, 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 to 18 minutes.

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 minutes. Serve with a final grating of Parmesan, a few chunks of roasted squash and the crispy sage.

Tip: Stuff any leftovers into peppers, grate over more Parmesan and bake.

Freezing and defrosting guidelines
Allow to cool completely before portioning up and freezing. Defrost thoroughly and reheat with a little stock to loosen. 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.

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.