Tomato and Sausage Risotto

Name: Tomato and Sausage Risotto with Pesto Drizzle
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Medium Tomato; 2 unit(s) Garlic Clove**; 20 grams Chicken Stock Paste; 30 grams Tomato Puree; 4 unit(s) British Cumberland Sausages; 175 grams Risotto Rice; 32 grams Fresh Pesto; 20 grams Grated Hard Italian Style Cheese; 500 milliliter(s) Boiled Water for the Stock; 1 tbsp Olive Oil for the Drizzle; 20 grams Butter

with Pesto Drizzle

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This Tomato and Sausage Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

Allergens:

Sulphites

•Milk

•Egg

The quantities provided above are averages only.

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.

Total35 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove**

20 grams

Chicken Stock Paste

30 grams

Tomato Puree

4 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

175 grams

Risotto Rice

32 grams

Fresh Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

500 milliliter(s)

Boiled Water for the Stock

1 tbsp

Olive Oil for the Drizzle

20 grams

Butter

Nutritional information

Energy (kJ)3887 kJ

Energy (kcal)929 kcal

Fat51.6 g

of which saturates19 g

Carbohydrate85 g

of which sugars6.4 g

Protein28.4 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Kettle

•Measuring Jug

•Aluminum Foil

•Lid

•Oven dish

•Bowl

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.

Pop the sausages onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.

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. Stir 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).

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.