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Sausage Bolognese Risotto

Sausage Bolognese Risotto

with Mushrooms and Spinach

Family Friendly
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Allergens:SulphitesMilkEgg

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

1 pot(s)

Red Wine Stock Paste

(ContainsSulphites)

225 grams

Pork and Oregano Sausage Meat

(ContainsSulphites)

1 punnet(s)

Sliced Mushrooms

175 grams

Risotto Rice

1 pack(s)

Tomato Passata

1 bag(s)

Baby Spinach

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

650 milliliter(s)

Water for Stock

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3322 kJ
Energy (kcal)794 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate104 g
of which sugars19.0 g
Protein33 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Remove the ends from the carrot (no need to peel), halve lengthways and then chop into 1cm wide long strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

2

Pour the boiling water (see ingredients for amount) into a pan, stir in the red wine stock, pop on medium-high heat, bring to the boil and stir until dissolved. Reduce the heat to low and leave the stock to keep warm. Meanwhile, heat a large wide-bottomed saucepan or a frying pan on medium-high heat (no oil). When hot, add the sausage meat and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks.

3

Once browned, add the onion, carrot and sliced mushrooms, stir and cook until the veg has softened, 5-6 mins, stirring occasionally. Add the garlic and cook, stirring for 1 minute, season with salt and pepper. Now, stir in the rice and cook until it’s translucent at the edges, 1-2 mins. Stir through the passata, bring to the boil and reduce to a simmer until the liquid has been absorbed, 2 mins.

4

Next, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. This should take about 20-25 mins. Your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. Once nearly cooked, add the spinach a handful at a time, stirring until wilted, 1-2 mins.

5

If the risotto isn't quite cooked but the stock has been absorbed, simply add a splash of water and keep cooking until the rice is tender. Once the risotto is cooked, remove from the heat. Add the cheese and a knob of butter (if you have some). Stir vigorously until everything is melted and combined.

6

Taste the risotto and add salt and pepper if you feel it needs it. Serve in bowls and enjoy!