Sausage, pea and courgette risotto recipe

Risottos can be packed with carbs and fat but few nutrients. This version is low in fat and saturates, but still satisfying as some of the rice has been replaced with delicious vegetables.

Ingredients

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Spray a large non-stick frying pan with oil. Add the courgettes and cook over a medium-high heat for 5 mins until reduced by about a third. Transfer to a bowl and set aside.
  2. Spray the pan with a little more oil. Add the onion and cook over a medium heat for 5 mins until soft. Stir in the rice and garlic, cook for 1 min. Add a splash of stock, nutmeg, mustard and season with freshly ground black pepper.
  3. Keep stirring until the stock has been absorbed. Continue to add the stock, a splash at a time until it has all been absorbed, stirring continuously throughout. This should take about 15-20 mins.
  4. Meanwhile, spray another large non-stick frying pan with oil. Squeeze out small blobs of sausagemeat into the pan and cook over a medium-high heat for 3-4 mins, turning once, until cooked through and deep golden.
  5. Stir the petit pois, cooked courgettes, cooked sausage and basil into the risotto, adding a splash of boiling water if it’s too thick. Cook for 2 mins until piping hot. Serve, scattered with the parmesan.

Recipe courtesy of HECK

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