Description
A delicious risotto with sausage, fresh herbs, tangy roasted peppers and cherry tomatoes.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 white onion, diced
- 25 g parmesan, grated
- 75 ml white wine
- 4 Lincolnshire sausages (or Cumberland)
- 700 ml hot chicken stock
- 2 cloves of garlic, finely diced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 150 g risotto rice
- 100 g cherry tomatoes, halved
- 75 g of roasted pepper (from a jar), drained and diced
- Pinch of fennel seeds (OPTIONAL)
- Black pepper
Instructions
- Slit the skin of the sausages and squeeze the meat out into a bowl in various sized chunks. Put 1/2 tablespoon of olive oil in a medium frying pan and place over a medium heat. When hot, add the chunks of sausage meat and a pinch of fennel seeds (IF USING). Season with black pepper and fry gently, stirring occasionally while you begin the risotto.
- While the sausage meat cooks, put about 1 1/2 tablespoons of olive oil in a large shallow pan and place over a low heat. Add the onion and fry until it starts to take on some colour, then add the risotto rice garlic, and herbs. Cook for a few minutes, stirring constantly until the rice starts to become glossy.
- When the sausage meat is golden brown, cooked through and some of the small bits have crisped up, turn off the heat and set aside.
- Add the white wine, bring up to the boil and then simmer until the liquid reduces.
- Put your chicken stock into a saucepan and place on a low heat. Add a ladle of stock to the risotto pan, stirring in. Continue to add, one ladle at a time, waiting until the previous one has been mostly absorbed before adding the next. Repeat the process for about 20 minutes – the risotto rice should still have just a hint of bite to it.
- Add the cherry tomatoes and cook for another 5 minutes, stirring occasionally.
- Once the risotto rice is cooked, add the diced pepper, sausage meat and grated cheese. Stir until the cheese has melted. Serve hot.
Notes
- I’ve specified Lincolnshire (or Cumberland) sausages for the risotto: you could use any but they are best for maximum herby gorgeous flavour!
- Stock FYI: For the base recipe (2 servings) I use 2 chicken stock cubes dissolved in 700ml boiling water.
- Cook Time: 25 minutes
- Method: Pan
- Cuisine: Italian
Nutrition
- Serving Size: Per serving
- Calories: 978.86kcal