Tomato, sausage and minted pea risotto
(at time of publication)
- 2 teaspoons salt-reduced chicken or vegetable stock powder
- 400g can chopped tomatoes
- spray oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 Italian-style low-fat sausages, sliced
- 1 ½ cups arborio rice
- 1 teaspoon dried oregano
- ¼ cup white wine
- 500g frozen minted peas
- ½ cup grated fresh parmesan cheese
- fresh mint
- 8 cups salad with a little vinaigrette
1 In a saucepan, heat 4 cups water, stock powder and tomatoes. Keep at a simmer.
2 Spray a separate, large heavy-based saucepan with oil. Add onion, garlic and sausages. Cook over a medium heat for a few minutes or until onion has softened. Add rice, oregano then wine. Stir to combine.
3 Add a ladle of hot stock mixture to rice mixture. Stir through and cook over a medium heat until liquid is almost absorbed. Add another ladle of stock and continue this way until rice mixture is creamy and rice is cooked but still a little firm (add more liquid if needed).
4 Add peas. Continue cooking over a low heat for a few more minutes. Stir parmesan through then top risotto with fresh mint and freshly ground black pepper before serving with salad.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 12g
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