Sausage and Tomato Risotto
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Sausage and Tomato Risotto

Sausage and Tomato Risotto

with Spinach, Mushroom, and Rocket

.

Tags:
Family Friendly
Allergens:
Sulphites
•Milk
•Egg

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.

Preparation Time35 minutes
Cooking time5 minutes
DifficultyMedium

Ingredients

serving amount

120

Sliced Mushrooms

225

British Pork and Oregano Sausage Meat

(Contains Sulphites)

175

Risotto Rice

30

Tomato Puree

15

Chicken Stock Paste

40

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20

Wild Rocket

Not included in your delivery

450

Water

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Nutritional information

Energy (kcal)707 kcal
Energy (kJ)2960 kJ
Fat27 g
of which saturates12 g
Carbohydrate79 g
of which sugars3 g
Protein31 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Medium Saucepan
•Oven dish
•Bowl

Instructions

Prep
1

Preheat your oven to 200°C. Fill and boil your kettle.

Fry Time
2

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.

Bake Off
3

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.

And Breathe
4

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

Last Steps
5

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.

Finish and Serve
6

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!