Savoury Italian Sausage Risotto

Informations supplémentaires

30 min. | 563 kcal | easy | Family | Printable version

1. Setup Preheat the oven to 400°F. Chop the sun-dried tomatoes, shallot and rosemary. Place the broth cube in 3.5 ^2P | 5 ^3P cups of water.

2. Cook the sausages Place the sausages on a sheet pan covered with baking paper. Bake in the oven 16-18 minutes.

3. Start the risotto Heat a large skillet over medium-high heat. Roast the almonds 3-4 minutes until browned. Remove from the pan. Add a drizzle of oil and some butter if you want to the pan. Cook the shallot, rosemary and sun-dried tomatoes 2-3 minutes. Add salt and pepper.

4. Add the broth Add the rice and mix. Add the broth little by little, stirring constantly, until it is completely used and the rice is tender, about 20 minutes. Add the sun-dried tomato pesto, spinach and half of the cheese to the rice. Mix and cook for 1-2 minutes.

5. Plate your dish Slice the sausages and serve on the risotto with the remaining cheese and toasted almonds. Bon appétit!

4unitItalian Sausages

60gSun-Dried Tomatoes

57gSun-Dried Tomato Pesto

30gGrana Padano Cheese

40gBaby Spinach

1unitVegetable Broth Cube(s)

180gArborio Rice

1unitFresh Rosemary

20gSlivered Almonds

1unitShallot

What you need

563 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 64g

21%

fat 23g

35%

cholesterol 48mg

16%

fiber 2g

protein 23g

saturated 9g

45%

sodium 1116mg

47%

sugar 3g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg