Cauliflower and Sausage Risotto with Squash and Beans: Sophie Waybord’s Autumn Warming Recipes | food

I I am the curmudgeon who enjoys the end of summer, who welcomes the dark evenings with open arms. After waiting patiently for tomatoes and eggplant to finish their performance, fall brings its abundance of vegetables into play again, with squash, broccoli, and dark leafy greens being among my favorites. They’re perfect for putting on cozy plates to keep, and adding a little goodness to even the most indulgent meals.

Sausages with squash and beans (pictured above)

Preparatory school 10 minutes
He cooks 1 hour and 10 minutes
serves 4

7 tablespoons of olive oil
1 onion, Peeled and finely chopped
2 Garlic cloves, Peeled and finely chopped
15 grams of rosemary, Finely chopped
8 pieces of good quality pork
600 grams of pumpkin, Peeled, seeded and cut into 3cm pieces
400 ml of chicken broth
2 560 grams box of butter beans
70 grams of bread crumbs
Salt and black pepper
150 grams cavolo nero
40 grams of parmesan
Finely grated peel of 1 lemonIn addition to the juice of half a lemon and optional lemon slices for serving

Over medium heat, heat three tablespoons of oil in a large, shallow casserole dish with a lid. Add the chopped onion and cook, stirring, for 15 minutes until tender. Add the garlic and rosemary, and cook for another five minutes.

Place a large frying pan over medium-high heat, add a tablespoon of oil, then add the sausages and fry, turning occasionally, for about five minutes, until well browned on all sides.

Add the squash to the onion pan, then add the broth, then cover it and leave it on low heat for five minutes. Drain the butter beans into a sieve, rinse them under the cold tap, place them in the sausage pot, cover and simmer for 20 minutes.

Put three tablespoons of oil in a large frying pan over medium heat, then add the bread crumbs and toast them for five minutes until they become golden and crispy. Season with salt and leave to cool.

Remove the cavolo nero leaves from the stems, then chop them into bite-sized pieces. Add these ingredients to the sausage pot, then put the lid back on and cook for five minutes, until the cabbage is wilted.

Mash a quarter of the butter with a fork to thicken the sauce and turn it into a cream, then grate the Parmesan cheese and lemon zest, and squeeze the juice of half a lemon. Season to taste.

Place the sausages and beans on plates, top with the crunchy breadcrumbs, and serve with a slice of lemon if you like.

Cauliflower cheese risotto

Preparatory school 5 minutes
He cooks 1 hour and 20 minutes
serves 4

1 medium cauliflower
3 tablespoons olive oilAnd a spray for serving
Sea salt and black pepper
30 grams of butter
1 onion, Peeled and finely chopped
½ liter of chicken brothor vegetable broth
300 grams arborio rice
200 grams of mature cheddar cheesegrated, plus an additional 25 grams for serving
Fresh grated nutmeg
15 grams of fresh garlic, Finely chopped

Preheat the oven to 220°C (200°C) / 425°F / Gas 7. Cut the cauliflower in half, then cut half into small florets. Place the florets on a baking tray, add a tablespoon of olive oil and a pinch of salt, and roast for 30 minutes, until tender and slightly caramelized.

Meanwhile, place a large, shallow frying pan over medium heat, add the butter and 2 tablespoons of olive oil, then add the onion and cook for 20 minutes, until soft but not coloured.

Coarsely grate the remaining half of the cauliflower, then add it to the pan of onions and fry for five minutes, until soft and tender. Meanwhile, place the broth in a medium-sized pot, bring to a simmer, then keep warm over low heat.

Add the rice to the onion pan, and toast, stirring, for two minutes. Add a ladleful of broth at a time, stirring until the rice absorbs each ladleful before adding the next. Repeat for about 30 minutes, until all but one ladleful of broth is used and the rice is ready.

Turn off the heat, add the last amount of broth, then cover the pot and leave it for five minutes. Remove the lid, grate the cheddar cheese and a generous amount of nutmeg, then stir the mixture and add it as desired. The risotto should be loose and spoonable, so add more liquid at this point if necessary.

Pour the risotto into bowls and top with the roasted cauliflower and chopped chives. Finally, add a little grated cheddar cheese and a little olive oil, then serve.

• Sophie Waybord is the author of Feeder Substack and Tucking In, published by Ebury, priced £22. To purchase a copy for £19.80, visit guardianbookshop.com