Tomato and Sausage Risotto
with Pesto Drizzle
This Tomato and Sausage Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1
Medium Tomato
2
Garlic Clove
20
Chicken Stock Paste
30
Tomato Puree
4
British Cumberland Sausages
(Contains Sulphites)
175
Risotto Rice
32
Fresh Pesto
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
500
Boiled Water for the Stock
1
Olive Oil for the Drizzle
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil your kettle.
Cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Pour the boiled water for the stock (see pantry for amount) into a measuring jug. Add the chicken stock paste and tomato puree, stirring well to combine - this is your stock.
Heat a drizzle of oil in a large 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 risotto rice, tomato and garlic. Sitr and cook until the edges of the rice are translucent, 1-2 mins.
Pour in your stock and stir to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Pop the sausages onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.
Bake the risotto on the middle shelf and the sausages on the top shelf of your oven until the rice is cooked, the water has been absorbed and the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, in a small bowl, combine the pesto and olive oil for the drizzle (see pantry for amount).
When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese and butter (see pantry for amount). TIP: Add a splash of water to loosen the risotto if needed.
Cut the sausages into rounds and stir through the risotto.
Share the sausage risotto between your bowls.
Spoon over the pesto drizzle to finish.
Enjoy!
