Foolproof sausage risotto

risotto

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

Pepper

Olive oil

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.

dry risotto

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!!

sausage

Return the sausages to the frying pan to cook a little more.

risotto cooking 2

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.

risotto cooking

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.

risotto cheese

Just before serving, grate the parmesan into the pan add more pepper, give it another big ol stir and you’re ready.

risotto in pan

I hope you like it! xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s