Sausage and pea risotto recipe
Created by The Tesco Recipes team
Try something new and make this 30-minute sausage risotto. It’s packed with feel-good greens and a dash of lemon for a fresh and bright bowlful that’s perfect for spring. Top with plenty of Grana Padano and grab a fork.
See method- Serves 4
- Takes 30 mins
- 668 calories / serving
- Gluten-free
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 454g pack reduced-fat sausages, each cut into 5 x 2cm pieces
- 2 garlic cloves, crushed
- 300g long-grain rice
- 1 chicken stock pot, made up to 900ml
- 450g frozen peas
- 125g spinach
- 1 lemon, zested and juiced
- 50g grated Grana Padano
- 15g fresh basil, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 2810kJ 668.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 2.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 77.8gProtein 34.3gFibre 9.4g
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Method
- Heat 1 tbsp oil in a lidded, high-sided frying pan over a medium heat and fry the onion for 6-7 mins until softened and golden. Meanwhile, heat the remaining oil in a wide nonstick pan over a medium-high heat and cook the sausage pieces in batches, turning regularly, for 4-5 mins until deep golden brown all over.
- Add the garlic to the onion pan, cook for 2 mins, then stir in the rice and cook for another 1-2 mins. Add the stock, cover and bring to a simmer over a low-medium heat for 5 mins. Stir through the browned sausage pieces and frozen peas, return to a simmer, then re-cover and cook for 10-12 mins, stirring occasionally, until the rice and sausages are cooked through, adding a splash of water if needed.
- Stir through the spinach, cook for another 1-2 mins to wilt, then add the lemon zest and juice, and most of the cheese and basil. Season with black pepper to taste, then divide among plates and top with the remaining cheese and basil. Finish with extra black pepper to serve.
- See more Risotto recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
