The delicious, but a tad naughty, ‘Sausage Risotto’

This recipe is a hangover from the WeightWatchers days of yore. It started life as a vegetable risotto in the WeightWatchers ‘Book of Recipes’ (which is really awesome and has loads of delicious recipes regardless of it being WeightWatchers branded), but of course I pimped it up, tweaked it and added some sausages for good measure. It’s a really easy in-the-week tea that takes about 40 minutes from start to finish. It’s also a good one for the end of the week because you can just adapt your veggies and throw in all your leftovers.

Ingredients
1 onion (chopped)
1 red pepper (chopped)
1 teaspoon of garlic paste
1 teaspoon of chilli powder
1/2 teaspoon of paprika
4 sausages
1 small tin of sweetcorn
500g passata
400ml of vegetable stock
250g risotto rice
1 tablespoon of tomato puree


Method

  1. In a large pan fry the onion in a little bit of olive oil or coconut oil on a medium to high heat until slightly browned. Add the garlic paste, chilli powder and paprika.
  2. Chop the sausages up into small chunks and add to the pan. Stir until beginning to brown. At this point I find that the skins start to come away from the sausages and I try to pick them out. It gets harder to pick them out once the liquid goes in.
  3. Add the red pepper and the drained tin of sweetcorn and then stir until combined and beginning to soften.
  4. Add the vegetable stock and passata. Stir and then leave until beginning to simmer. Add the rice and turn the temperature down to a low-medium heat (our hob goes from 0-14 and I turn it onto 4 for the next steps).
  5. The risotto will take approximately 20-25 minutes to cook. Stir at regular intervals to ensure it doesn’t stick to the bottom of the pan.
  6. Just before serving stir through the tomato puree.

 

You don’t have to make this one with a red pepper and sweetcorn; any veggies will do. I thoroughly recommend you give this one a go, especially if you’ve got leftovers in the fridge and want something quick and easy.

Happy healthy cooking.

Around the Corner Fitness.

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