Sausage, pea and courgette risotto recipe Recipe

Name: Sausage, pea and courgette risotto recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large courgettes (500g in total), cut into 1/2cm dice; 1 large onion, peeled and finely chopped; 125 g (4.4oz) arborio risotto rice; 1 clove garlic, crushed; 600 ml (21.1fl oz) reduced-salt hot chicken or vegetable stock; 1 grating of nutmeg; 1 tsp Dijon mustard; 325 g (11.5oz) frozen petit pois, thawed; 10 chicken sausages; 1 handful basil leaves, chopped, plus a few whole leaves to garnish; 30 g (1.1oz) parmesan, shaved

Servings: persons

2 large courgettes (500g in total), cut into 1/2cm dice
1 large onion, peeled and finely chopped
125 g (4.4oz) arborio risotto rice
1 clove garlic, crushed
600 ml (21.1fl oz) reduced-salt hot chicken or vegetable stock
1 grating of nutmeg
1 tsp Dijon mustard
325 g (11.5oz) frozen petit pois, thawed
10 chicken sausages
1 handful basil leaves, chopped, plus a few whole leaves to garnish
30 g (1.1oz) parmesan, shaved

1
Spray a large non-stick frying pan with oil.
2
Add the courgettes and cook over a medium-high heat for 5 mins until reduced by about a third.
3
Transfer to a bowl and set aside.
4
Spray the pan with a little more oil.
5
Add the onion and cook over a medium heat for 5 mins until soft.
6
Stir in the rice and garlic, cook for 1 min.
7
Add a splash of stock, nutmeg, mustard and season with freshly ground black pepper.
8
Keep stirring until the stock has been absorbed.
9
Continue to add the stock, a splash at a time until it has all been absorbed, stirring continuously throughout.
10
This should take about 15-20 mins.
11
Meanwhile, spray another large non-stick frying pan with oil.
12
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.
13
Stir the petit pois, cooked courgettes, cooked sausage and basil into the risotto, adding a splash of boiling water if its too thick.
14
Cook for 2 mins until piping hot.
15
Serve, scattered with the parmesan.

822

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large courgettes (500g in total), cut into 1/2cm dice, 1 large onion, peeled and finely chopped, 125 g (4.4oz) arborio risotto rice, 1 clove garlic, crushed, and more.

Yes, Sausage, pea and courgette risotto recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, pea and courgette risotto recipe

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