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Golden Sausage Risotto
Golden Sausage Risotto

I got some skills in the kitchen and my #JustDelicious risotto is the perfect competition dish to impress friends with!

Prep Time: 10 min
Cook Time: 45 min
Serves: 4



375 g

Eskort Peppadew® & Feta Pork Sausages

350 g

butternut, peeled and chopped into small cubes

500 ml

chicken stock

15 ml

olive oil


large onion, finely chopped

2 cloves

garlic, finely chopped

5 ml

dried thyme



250 g

risotto rice

25 g

Parmesan cheese, grated, plus a little to serve


fresh parsley, chopped, to garnish


  • Place butternut in some salted water and cook until tender, drain and set aside.

  • Remove sausage meat from casing and form into small meatballs.

  • Heat oil in a frying pan and fry meatballs until browned on all sides, remove from pan and set aside.

  • Add onion and garlic to the same pan and fry until softened.

  • Add a little more oil, thyme, turmeric and risotto rice to the same pan and fry for 1 - 2 minutes until spices are well combined with the rice, stirring all the time.

  • The rice should start giving off a nice nutty aroma.

  • Using a soup ladle, start adding chicken stock to the rice, one ladle at a time, allowing the liquid to cook off, before adding more stock.

  • Stir regularly so that rice cooks evenly in the stock.

  • Keep adding stock one ladle at a time until risotto rice is cooked, rice should still be slightly crunchy but should not taste chalky.

  • Add butternut and meatballs to the risotto rice and toss to warm through.

  • Serve risotto warm with a generous sprinkling of grated parmesan cheese.

Recipe Meal Types: - Winter Warmers - Lunch - Dinner
The following product can be used with this recipe:
Eskort Peppadew® & Feta Pork Sausages

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