Name: Pea and sausage risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 4 Italian sausages (see note); Olive oil cooking spray; 1 brown onion, finely chopped; 400.00 gm arborio rice; 125.00 gm white wine; 130.00 gm tomato sauce; 1147.50 gm vegetable liquid stock; 375.00 ml frozen peas; 82.50 ml flat-leaf parsley leaves, roughly chopped; 62.50 ml grated parmesan cheese

Pea and sausage risotto

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Transform sausages with Italian flair in a pea risotto.

Ingredients:

4 Italian sausages (see note)
Olive oil cooking spray
1 brown onion, finely chopped
400.00 gm arborio rice
125.00 gm white wine
130.00 gm tomato sauce
1147.50 gm vegetable liquid stock
375.00 ml frozen peas
82.50 ml flat-leaf parsley leaves, roughly chopped
62.50 ml grated parmesan cheese

Instructions:

1. Preheat the oven to 180°C and heat a saucepan over medium heat. 2. Generously coat the sausages with oil and cook for 6 to 7 minutes, turning occasionally, until they are fully cooked. 3. Transfer the cooked sausages to a plate and cover to keep warm.
Sauté onions in a saucepan until soft. Stir in rice to coat. Combine wine, tomato sauce, and stock in a jug, then pour into the pan. Bring to a boil, cover, and bake in the ovenproof dish for 25 minutes.
Uncover the dish, mix in the peas, cover, and bake for 5 minutes until peas are tender. Once done, take it out of the oven, stir in parsley, salt, and pepper. Slice sausages, add to the risotto, dish onto plates, sprinkle with parmesan, and enjoy!

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