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Sausage and Tomato Risotto

Sausage and Tomato Risotto

with Spinach, Mushroom, and Rocket

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Tags:Family Friendly

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

120 grams

Sliced Mushrooms

225 grams

Pork and Oregano Sausage Meat


175 grams

Risotto Rice

1 sachet

Tomato Puree

15 grams

Chicken Stock Paste

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams


Not included in your delivery

450 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2960 kJ
Energy (kcal)707 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate79 g
of which sugars3.0 g
Protein31 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Fill and boil your kettle.


Put a large, ovenproof saucepan on medium-high heat and add a drizzle of oil. When hot, add the mushrooms and sausage meat and cook until browned, 5-6 mins. Break up the sausage meat into large chunks with a wooden spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The sausage meat is cooked when no longer pink in the middle. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer the risotto to an ovenproof dish before it goes in the oven.


Stir in the risotto rice, then add the tomato puree, chicken stock paste and water (see ingredients for amount). Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins. TIP: If your pan isn't ovenproof, now is the time to transfer everything into a large ovenproof dish before baking.


While the risotto bakes, have a little tidy or a sit-down.


When the risotto has 5 mins left, carefully take it out of the oven and remove the lid (or foil). Stir through the spinach and the grated hard Italian style cheese. Cover with the lid and bake for the remaining 5 mins.


Carefully remove the risotto from the oven. TIP: Add a splash more water if the risotto looks a little dry. Share between your bowls and top with the rocket to finish. Enjoy!