Sausage, pea and courgette risotto recipe
Risottos can be packed with carbs and fat but few nutrients. This version is low in fat and saturates, but still satisfying as some of the rice has been replaced with delicious vegetables.
Ingredients
- 2 large courgettes (500g in total), cut into ½cm dice
- 1 large onion, peeled and finely chopped
- 125 g arborio risotto rice
- 1 clove garlic, crushed
- 600 ml reduced-salt hot chicken or vegetable stock
- 1 grating of nutmeg
- 1 tsp Dijon mustard
- 325 g frozen petit pois, thawed
- 10 chicken sausages
- 1 handful basil leaves, chopped, plus a few whole leaves to garnish
- 30 g parmesan, shaved
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Spray a large non-stick frying pan with oil. Add the courgettes and cook over a medium-high heat for 5 mins until reduced by about a third. Transfer to a bowl and set aside.
- Spray the pan with a little more oil. Add the onion and cook over a medium heat for 5 mins until soft. Stir in the rice and garlic, cook for 1 min. Add a splash of stock, nutmeg, mustard and season with freshly ground black pepper.
- Keep stirring until the stock has been absorbed. Continue to add the stock, a splash at a time until it has all been absorbed, stirring continuously throughout. This should take about 15-20 mins.
- Meanwhile, spray another large non-stick frying pan with oil. Squeeze out small blobs of sausagemeat into the pan and cook over a medium-high heat for 3-4 mins, turning once, until cooked through and deep golden.
- Stir the petit pois, cooked courgettes, cooked sausage and basil into the risotto, adding a splash of boiling water if it’s too thick. Cook for 2 mins until piping hot. Serve, scattered with the parmesan.
Recipe courtesy of HECK
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