Italian Tomato Risotto

Name: Italian Tomato Risotto with Tuscan Pork Sausages
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 550 Water; 1 Chicken Stock Pot; 200 Tomato Passata; 1 Onion; 1 Garlic Clove; ½ Flat Leaf Parsley; 250 Tuscan Pork Sausage; 20 Parmesan Cheese; 175 Risotto Rice; 1 Fennel Seeds; 15 Unsalted Butter

with Tuscan Pork Sausages

Recipe Development TeamPublished on March 23, 2017

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Risotto is a speciality of Northern Italy where they grow rice instead of the wheat that becomes pasta in the South. It's traditionally served in small portions as a 'primo' - a first course before the main. But when something is this delicous why restrict it to a starter?

Allergens:

Sulphites

•Cereals containing gluten

•Milk

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.

Total45 minutes

Active

DifficultyMedium

Ingredients

serving amount

Chicken Stock Pot

200

Tomato Passata

Onion

Garlic Clove

Flat Leaf Parsley

250

Tuscan Pork Sausage

(Contains: Sulphites, Cereals containing gluten)

Parmesan Cheese

(Contains: Milk)

175

Risotto Rice

Fennel Seeds

Unsalted Butter

(Contains: Milk)

Not included in your delivery

550

Water

Nutritional information

Energy (kJ)3423 kJ

Energy (kcal)818 kcal

Fat38 g

of which saturates19 g

Carbohydrate86 g

of which sugars9 g

Protein32 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Grater

•Ladle

•Bowl

Cooking Instructions and Tips

Bring a large saucepan of water (amount specified in the ingredient list) to the boil. Once simmering, add the chicken stock pot and the tomato passata and stir thoroughly. TIP: Keep the stock on the lowest heat to keep it hot during the whole cooking process.

Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Pick the parsley leaves from their stalks and roughly chop (discard the stalks). Remove the skin from the sausage and break the sausage meat into chunks. Grate the parmesan cheese.

Heat a splash of olive oil in a large saucepan on medium-low heat. Add the onion and sausage chunks. Cook until the onion is soft and the sausage is no longer pink, 6-7 mins. Add the garlic. Cook for a further minute. Add the arborio rice and fennel seeds (add less fennel if you don't love the aniseedy flavour). Stir together to make sure the rice is coated in oil.

If you have some white wine in your kitchen, add a splash now. TIP: Let the alcohol in the wine bubble off for a few minutes to mellow the flavour. If you don’t have any wine don't worry, just move right on to step 5. The risotto will still taste delicious!

Add a ladleful of the stock and passata mix to the rice and stir it in gently. Once the liquid is almost fully absorbed, add another ladleful and continue stirring. Keep adding the stock and passata mix, stirring all the time until the rice is cooked, 15-20 mins. TIP: If you've added all the stock but the rice isn't quite there, just add a splash of water and continue cooking.

Once your risotto is ready, add a splash of water if it is too thick. The ideal risotto should flow like lava! Stir in the parmesan and butter. Test for seasoning and add salt and black pepper to taste. Serve in warm bowls with a sprinkling of parsley and eat immediately!