Oven-Baked Sausage and Risotto and Garlic Bread
with Hidden Veg: Tomatoes, Bell Pepper and Onion
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Nuts
- Cashew nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Peanut
Looking for a way to sneak in some goodness to your kids' meals? Our Oven-Baked Sausage and Tomato Risotto and Garlic Bread cleverly hides vegetables in the risotto. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Onion
190 grams
Baby Plum Tomatoes
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
4 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
175 grams
Risotto Rice
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
25 grams
Sun-Dried Tomato Paste
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
650 milliliter(s)
Boiled Water for the Risotto
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion. Halve the baby plum tomatoes.
Put the sausages, tomatoes, pepper and onion on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf until softened, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, boil a full kettle.
Peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.
Hide the Veg: Once cooked, add the roasted tomatoes, pepper and onion to a blender. Blitz until smooth,1-2 mins. If you don't have a blender, set the veg aside in a small bowl. You can stir in the baked veg into the risotto at the end if preferred.
When the sausages are cooked, slice into 2cm chunks.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the remaining garlic and stir-fry for 1 min more.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the sausage chunks, blended veg, boiled water for the risotto and sugar for the sauce (see pantry for both amounts) and the white wine stock powder. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
When the risotto is nearly ready, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.
When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, butter (see pantry for amount) and sun-dried tomato paste.
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Share your sausage and hidden veg risotto between your bowls. Drizzle over the pesto and scatter over the rocket leaves, if you wish.
Serve with the garlic bread on the side.
