Golden Sausage Risotto

By YOU Digital
21 August 2018

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Preparation: 10 min | Cooking: 45 min | Serves 4

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


1 packet Eskort Peppadew & Feta Pork Sausages

350g butternut, peeled and cut into small cubes

15ml (1T) olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

5ml (1t) dried thyme

pinch of turmeric

250g (1c) risotto rice

500ml (2c) chicken stock

25g (1T) parmesan cheese, grated, plus a little to serve

fresh parsley to garnish, chopped 


  • Cook the butternut in salted water until tender, drain and set aside.
  • Remove the sausage meat from the casing and shape into small meatballs.
  • Heat some of the oil in a frying pan and fry the meatballs until browned on all sides. Remove from the pan and set aside.
  • Fry the onion and garlic in the same pan until softened.
  • Add a little more oil to the pan and, stirring all the time, fry the thyme, turmeric and rice for 1-2 minutes until the spices are well combined with the rice. The rice should start giving off a nutty aroma.
  • Start adding the stock one soup ladle at a time, allowing the liquid to cook off before adding more stock.
  • Stir regularly so the rice cooks evenly. Keep adding stock until the rice is cooked. It should still be slightly crunchy but not taste chalky.
  • Add the butternut and meatballs and toss to warm through.
  • Serve the risotto warm with a generous sprinkling of parmesan and garnished with parsley.

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