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Sausage and pea risotto recipe

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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

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
2810kj
668kcal 33%
Fat
22g 32%
Saturates
7g 33%
Sugars
12g 13%
Salt
2.2g 36%

of the reference intake
Carbohydrate 77.8g Protein 34.3g Fibre 9.4g

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.