Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 400g butternut pumpkin, peeled, cubed

  3. 1 tablespoon maple syrup

  4. 1 1/2 tablespoons olive oil

  5. 1 litre salt-reduced chicken stock

  6. 4 thin pork and fennel sausages

  7. 1 medium brown onion, finely chopped

  8. 2 garlic cloves, crushed

  9. 1 1/2 cups arborio rice

  10. 80g baby spinach

  11. 1/3 cup small fresh basil leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with syrup and 2 teaspoons oil. Turn to coat. Roast for 12 to 15 minutes or until just tender.

  2. Meanwhile, place stock in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer until needed.

  3. Heat remaining oil in a large saucepan over medium heat. Cook sausages. Cook, turning, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Thickly slice. Cover to keep warm. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute.

  4. Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy.

  5. Remove from heat. Stir in sausage, spinach and two-thirds of the pumpkin. Season with salt and pepper. Serve topped with basil and remaining pumpkin.


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