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Pork and squash risotto recipe

Pork and squash risotto recipe

26 ratings

Jamie says: "Roasting the squash brings out its nutty sweetness – you’ll love the flavour combinations in this creamy risotto." See method

  • Serves 6
  • 30 mins to prepare and 30 mins to cook
  • 559 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 butternut squash (1kg)
  • olive oil
  • 2ltrs chicken or vegetable stock
  • 30g fresh sage
  • 200g higher-welfare pork mince
  • 2 heaped tsp fennel seeds
  • 1 tsp dried chilli flakes
  • 2 onions
  • 500g arborio risotto rice
  • 60g Parmesan

Each serving contains

  • Energy

    2370kj
    559kcal
    28%
  • Fat

    13g 18%
  • Saturates

    4g 22%
  • Sugars

    12g 13%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 90.4g Protein 26.3g Fibre 5.2g

Method

Jamie Oliver 155x255

  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.

Jamie's tip: Stuff any leftovers into peppers, grate over more Parmesan and bake.

 

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.


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