Squash & Sausage Risotto

Von Jamie Oliver · 60 Min.

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Zubereitung

1. Finely slice the chipolatas and fry them in a large high-sided pan over medium heat with 1 tablespoon of oil, the fennel seeds and the chilli flakes.
2. While they fry, dice the squash into 1 cm cubes (skin on, seeds removed) and finely chop the onions.
3. Stir the squash and onions into the pan, then cook with the lid ajar for about 20 minutes, or until the squash starts to break down and caramelize, stirring regularly.
4. Keep the stock simmering in a pan over low heat.
5. Push the squash aside and pour the Chianti into the pan. Let it reduce, scraping up the browned bits from the base.
6. Stir the rice into the pan for 2 minutes, then add the stock a ladleful at a time, stirring and waiting for each addition to be absorbed before adding the next.
7. Keep stirring and working the starch out of the rice for 20 minutes, until the rice is cooked but still holds its shape and the risotto is loose and creamy.
8. Finely slice the radicchio or chicory and stir it into the risotto with the cottage cheese. Taste and season.
9. Serve with a fine grating of Parmesan and a sprinkling of thyme leaves.

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ZwiebelKäseReisParmesanWurstHüttenkäseButternut-KürbisRadicchio