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PREP 10 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 tbsp Olive oil
  • 1 Medium yellow onion, finely chopped
  • 8 Chicken chipolatas
  • 250 g Arborio rice
  • 125 ml Dry white wine
  • 400 g Tin diced tomatoes
  • 750 ml Chicken stock
  • 100 g Chestnut mushrooms, diced
  • 2 tbsps Parmesan, grated.
  • Salt and pepper, to season
Chicken Sausage, Mushroom and Tomato Risotto

Chicken Sausage, Mushroom and Tomato Risotto

Another comforting risotto recipe to add to the list! It's definitely one to make when you're not in a 'rice' against time as it does take a while and a lot of standing around the hob, but it's soooo worth it!

  1. In a small saucepan, bring the tomatoes and the stock to a light simmer.
  2. Heat the oil in a large pan and add the diced onion, sausages and mushrooms,
  3. Cook, breaking up the sausages with a wooden spoon, until browned all over (approx 6 mins)
  4. Add the rice and toss to coat. Toast for 1 minute.
  5. Add the wine and simmer until most of it evaporates (1 min).
  6. Pour the tomato stock into the pan, one ladle at a time. Let the liquid evaporate as much as possible before adding another ladle.
  7. Continue until you've added most or all of the stock and the rice is creamy (roughly 30 mins).
  8. Remove from the heat and toss in the cheese.
  9. Season well with salt and pepper and a sprinkle of extra cheese when serving.
Chicken Sausage, Mushroom and Tomato Risotto

Chicken Sausage, Mushroom and Tomato Risotto

Another comforting risotto recipe to add to the list! It's definitely one to make when you're not in a 'rice' against time as it does take a while and a lot of standing around the hob, but it's soooo worth it!

PREP 10 minutes
TOTAL 45 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 1 tbsp Olive oil
  • 1 Medium yellow onion, finely chopped
  • 8 Chicken chipolatas
  • 250 g Arborio rice
  • 125 ml Dry white wine
  • 400 g Tin diced tomatoes
  • 750 ml Chicken stock
  • 100 g Chestnut mushrooms, diced
  • 2 tbsps Parmesan, grated.
  • Salt and pepper, to season
  1. In a small saucepan, bring the tomatoes and the stock to a light simmer.
  2. Heat the oil in a large pan and add the diced onion, sausages and mushrooms,
  3. Cook, breaking up the sausages with a wooden spoon, until browned all over (approx 6 mins)
  4. Add the rice and toss to coat. Toast for 1 minute.
  5. Add the wine and simmer until most of it evaporates (1 min).
  6. Pour the tomato stock into the pan, one ladle at a time. Let the liquid evaporate as much as possible before adding another ladle.
  7. Continue until you've added most or all of the stock and the rice is creamy (roughly 30 mins).
  8. Remove from the heat and toss in the cheese.
  9. Season well with salt and pepper and a sprinkle of extra cheese when serving.