As we head into autumn, for me, risotto signals comfort food. High in carbohydrates, yes, but this version uses less rice and boosts up the protein content thanks to adding in succulent chunks of MuscleFood chicken sausages.
Ok so, chicken…sausages? Honestly, don’t knock them until you’ve tried them. Made from 100% chicken breast meat and containing just 97 calories, 14.9g protein and 1.1g fat each, they are absolutely delicious. DIVINE. Juicy, tasty and offering a mighty lot of meat, I can see these becoming a regular order from the company known for offering premium lean meats, high protein foods and sports supplements.
So let’s crack on the recipe, using one of my autumnal favourites – butternut squash. Coupled with the warm, slightly spicy flavours of paprika, this dish is amazing to cook up when it’s cold out and you’re back from the gym!
Ingredients (to serve 2):
- 1 x 454g pack MuscleFood chicken sausages
- 100g risotto rice
- Top half of a large butternut squash
- 1 tsp coconut oil (I used Lucy Bee)
- 1 large onion, diced
- 1 tsp chicken stock powder (organic and gluten-free if possible)
- 2 tsp paprika
- 1 tsp smoked paprika
- Plenty of black pepper and mixed herbs
- 2 large handfuls of spinach
- Preheat the oven to 190 degrees C. Prick the sausages on both sides, place on a non-stick baking tray and once the oven has heated up, bake for about 20 minutes until golden brown.
- Meanwhile, chop skin off from the butternut squash and cut into chunky cubes. Heat the coconut oil in a large pan and throw in the cubes with the onion.
- Stir in the paprika, smoked paprika, herbs and seasoning, continuing to stir on a medium heat for 5-10 minutes, until the onion has softened.
- Now add the risotto rice, continuing to stir constantly, then mix up the stock with 300ml water and pour in. Bring to the boil and simmer for about 20 minutes, making sure to stir regularly, especially towards the last 5 minutes of cooking. If the rice hasn’t cooked and the liquid has absorbed, add more water.
- Remove the chicken sausages from the oven once cooked, then cut each into four. You might want to keep a few leftover, but use what you wish and add into the risotto just as it is finishing cooking. Remove from the heat, stir in the spinach leaves so they are lightly wilted, then serve up and enjoy!
Check out more of my MuscleFood recipes on my blog for healthy, high protein lunch and dinner inspiration!