Herby Sausage Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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. Season with black pepper and fry gently, stirring occasionally while you begin the risotto.

Step 2

While the sausage meat cooks, put 1 tablespoon 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.

Step 3

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.

Step 4

Add the white wine, bring up to the boil and then simmer until the liquid reduces.

Step 5

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.

Step 6

Add the cherry tomatoes and cook for another 5 minutes, stirring occasionally.

Step 7

Once the risotto rice is cooked, add the diced pepper, sausage meat and grated cheese. Stir until the cheese has melted. Serve hot.

Step 8

NOTE: I’ve specified Lincolnshire (or Cumberland) sausages for the risotto: you could use any but they are best for maximum herby gorgeous flavour!

Step 9

Stock FYI: For the base recipe (2 servings) I use 2 chicken stock cubes dissolved in 700ml boiling water.