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Squash and fennel sausage orzo risotto

Squash and fennel sausage orzo risotto

Squash and fennel sausage orzo risotto combines roasted onion squash chunks and half-moons with crispy sage alongside creamy orzo pasta cooked risotto-style with Italian fennel sausages. Finished with pecorino cheese and lemon juice for brightness, this Matt Tebbutt Saturday Kitchen recipe serves 2 in under 1 hour total.

Prep: less than 30 mins
Cook: 30-40 mins
Serves: Serves 2
Dietary: Egg-free, Nut-free
Black forest gâteau trifleBy Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

 

Nutri-Score C
Squash and fennel sausage orzo risotto scores Nutri-Score C. Roasted squash provides fibre and vitamins while sausage and pecorino add protein balanced against carbs from orzo. Auto-calculated from ingredients—guide only.

Equipment

Ingredients

For the roasted squash

  • 1 small onion squash, peeled (½ cut into chunks, ½ into half-moon shapes)
  • 2 tbsp olive oil
  • 12 sage leaves, chopped or left whole if small
  • salt and freshly ground black pepper

For the orzo risotto

  • 2 tbsp olive oil
  • 2 Italian fennel sausages, meat removed from skins and crumbled
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ½ fennel bulb, chopped
  • 200g/7oz orzo pasta
  • 125ml/4fl oz white wine
  • 800ml/1¼ pint hot chicken stock
  • 30g/1oz unsalted butter
  • 50g/1¾oz pecorino cheese, grated
  • 1 lemon, juice only

Customise

  • Swap chicken stock for veg stock to make vegetarian orzo risotto.
  • Use chorizo instead of fennel sausage for smoky Spanish twist.
  • Parmesan works if pecorino unavailable in sausage orzo.
  • Add chilli flakes with garlic for heat lovers.

Method

Roast the squash (30-40 minutes – start first)

  1. Preheat oven to 200C/180C Fan/Gas 6. Place the squash chunks, half-moon slices, olive oil and sage leaves in a large bowl. Season generously with salt and black pepper.
  2. Toss to coat everything evenly, then transfer to a large roasting tin in a single layer. Roast for 30-40 minutes, stirring halfway through, until tender with charred edges and crispy sage.
  3. Reserve half-moons and sage for garnish. Keep the roasted squash chunks warm. These add sweetness and texture to the orzo risotto.

Cook the orzo risotto (30 minutes)

  1. Brown sausage meat. Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add crumbled fennel sausage meat and fry for 5 minutes until browned and cooked through, breaking it up with a wooden spoon.
  2. Sauté vegetables. Add the chopped onion, crushed garlic and chopped fennel bulb. Reduce heat to medium and cook for 10 minutes until completely softened, stirring occasionally.
  3. Toast orzo. Stir in the orzo pasta and cook for 2-3 minutes, stirring constantly until lightly toasted and coated in the flavoured oil.
  4. Reduce wine. Pour in the white wine and cook, stirring, until reduced by three-quarters and mostly evaporated.
  5. Add squash and stock. Stir in the roasted squash chunks and sage leaves (save half-moons for garnish). Gradually add the hot chicken stock, stirring frequently like traditional risotto. Cook for 20 minutes until orzo is al dente and creamy.
  6. Finish risotto. Remove from heat. Stir in unsalted butter, grated pecorino cheese and fresh lemon juice until smooth and emulsified. Taste and adjust seasoning.

Serve immediately

  1. Plate family style. Spoon creamy orzo risotto into a warm serving bowl. Arrange reserved roasted squash half-moons and crispy sage leaves on top.
  2. Serve hot. The contrast of charred squash, creamy orzo and aromatic fennel sausage shines. Perfect for two.

Suggested Wine Pairing

Orzo risotto with fennel sausage needs crisp whites cutting creamy pecorino and sage notes.

Pinot Grigio (£8 Tesco)—pear apple acidity cleanses sausage richness.

Vermentino (£10 Sainsbury’s)—herbal citrus matches fennel squash perfectly.

Soave (£9 Asda)—almond stone fruit lifts roasted onion squash sweetness.

What can you serve with this

  1. Green salad—rocket watercress with lemon vinaigrette cuts creamy richness.
  2. Grilled sourdough—mops up sausage orzo sauce perfectly.
  3. Roasted Romanesco—cauliflower cousin echoes squash char.
  4. Pickled red onions—tangy crunch balances pecorino creaminess.

FAQs for Orzo Risotto

  • Why orzo not rice? Faster cooking, risotto creaminess without constant stirring.
  • Vegetarian option? Veg sausages or mushrooms work brilliantly in place.
  • Can I use other squash? Butternut or crown prince both roast beautifully.
  • No pecorino available? Parmesan or Grana Padano both melt smoothly.
  • Make ahead possible? Best fresh but reheats well with splash stock.
  • Fennel sausage substitute? Pork with fennel seeds or Italian seasoning.
  • Freezes well? Yes, portion and freeze up to 1 month.

Nutri-score Health Check

Scores C (A healthiest-E least). Squash fibre vitamins balance sausage pecorino fats against orzo carbs. Guide only.

Positive Factors

  • Onion squash beta-carotene fibre vitamins.
  • Fennel vitamin C digestive aids.
  • Sage antioxidants anti-inflammatory.

Negative Factors

  • Sausage saturated fats sodium.
  • Pecorino full-fat cheese calories.
  • Orzo refined carbs.

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