Italian Pork and Tomato Risotto
Legend has it that a master glassmaker named Valerius invented risotto in Milan in 1574. We’re pretty grateful to him, or we wouldn’t be bringing you this delicious creation!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Chicken Stock Pot
1
Tomato Passata
2
Onion
2
Garlic Clove
1
Courgette
(May contain Celery)
4
Flat Leaf Parsley
500
Tuscan Pork Sausage
(Contains Sulphites, Cereals containing gluten)
2
Netherend Butter Salted
(Contains Milk)
1.5
Risotto Rice
2
Fennel Seeds
4
Parmesan Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Bring a pot of water (as stated in the ingredient list) to the boil. Once simmering, add the chicken stock pot and the passata and stir thoroughly. Tip: Leave the stock on the lowest heat to keep it hot during the whole cooking process.
Peel and finely chop the onion and garlic. Chop the courgette in half lengthways and chop each half in half again (you’ll have 4 long strips!). Then chop into 1cm cubes. Chop the parsley and set aside. Remove the skin from the sausage and break the sausage meat up into chunks.
Heat the butter and a splash of olive oil in a saucepan on medium-low heat. Add the onion and sausage and cook slowly for 5 mins until the onion is soft and the sausage is cooked, then add the courgette and garlic and cook for a further 1 minute.
Add the arborio rice and fennel seeds and stir together for 30 seconds to coat the rice in the butter and olive oil. Turn the heat to medium, add a pinch of salt and stir. Tip: You want there to be a slight translucency around the edges of the rice.
If you have some white wine in your kitchen, add a splash now. Tip: Let the alcohol in the wine bubble off for a minute to mellow the flavour. If you don’t have any wine don’t worry - just move to step 6.
Add a ladle of your stock and passata mix to the rice and stir it with long, massaging motions. Once this is almost absorbed, add another ladle and continue stirring. Tip: Risotto does need a bit of attention but the resulting flavour is worth it!
Continue adding your stock and passata mix and stir as above for around 15 to 20 mins. When your risotto is almost ready, add the grated parmesan. Tip: The risotto is ready when the rice is cooked through but has the slightest hint of firmness left in the middle.
Once your risotto is ready, add a little more water if it needs it to make it slightly runny. Test for seasoning and add salt and pepper to taste. Serve into warm bowls with a sprinkling of chopped parsley and eat immediately. Tip: Add 1 tsp of butter at the last minute if you want to be naughty!
