I love carb-filled foods but they’re also the things that make me gain weight. So, I have a few recipes up my sleeve that give me my carb fix without the big hips! (god i hate myself for that line. I really do.) Anyway, my favourite is risotto.
This one is sausage based and because it’s also so full of mushrooms, onion and peas, I can use less than the recommended 75g of risotto rice per serving. Woop woop!
To make this for 2 people (and remember that P and I eat BIG evening meals), you will need:
4 sausages – proper nice pork ones. Don’t go for some random flavoured pack as it will completely warp the taste of your risotto.
1 large onion, diced
A few cloves of garlic, crushed
5-6 chestnut mushrooms, chopped
120g risotto rice
A Knorr vegetable stock pot mixed with 750 ml boiling water
A good glug of Knorr Chicken concentrated liquid stock
2 handfuls of frozen peas
A generous mound of parmesan
Heat a large frying pan or wok on a medium heat and add 2 glugs of olive oil. Then add the onion and garlic and cook for about 10 minutes until soft. Add the mushrooms and fry for another 2 minutes.
Then add the risotto rice and fry while stirring for 3-4 minutes. The rice will start to turn translucent. Next add half of the vegetable stock, whack the heat up to medium high and add a lot of pepper. Give it a good old stir every few minutes.
While the risotto is cooking, slowly cook the sausages in a frying pan on a low heat, turning every few minutes. After about 8-10 minutes, cut each sausage into 6 pieces. It won’t be neat, and they’ll crumble a bit but that’s good!!
Return the sausages to the frying pan to cook a little more.
After about 10 minutes, the risotto liquid will have started to bubble and reduce. Add the rest of the vegetable stock and stir again.
After 5 minutes, check the rice. It should have softened and be only slightly al dente. Add the chicken stock, frozen peas and sausages to the pan and stir again.
After another 5 minutes and a few more stirs, the rice should be soft, the liquid should have reduced and it should resemble…well…. stodge. But tasty stodge.
If the rice is still a little hard, cook for another 5 minutes and add more boiling water if needed.
Just before serving, grate the parmesan into the pan add more pepper, give it another big ol stir and you’re ready.
I hope you like it! xx