Tomato Risotto with Chicken Sausage
with mascarpone, Romano pepper & parsley
Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!
Tags:
Calorie Smart
•Extra Veggies
•Family
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
75 g
Risotto rice
2 piece
Chicken sausage
100 g
Passata
½ piece
Romano pepper
125 g
Red cherry tomatoes
½ piece
Onion
1 piece
Garlic
25 g
Mascarpone
(Contains Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley
(May be present Selderij)
Not included in your delivery
250 milliliters
Low sodium chicken stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2844 kJ
Calories680 kcal
Fat24.5 g
Saturated Fat11 g
Carbohydrate82.6 g
Sugar16.8 g
Dietary Fiber14.6 g
Protein27.7 g
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Wok or sautépan
Cooking Steps
1
- Prepare the stock in a saucepan, then add the passata and bring to the boil.
- Chop the onion and crush or mince the garlic.
- Cut the Romano pepper into thin strips.
- Halve the cherry tomatoes and finely chop the parsley.
2
- Cut open the sausages and squeeze the meat out of the skin.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then add the Romano pepper, Sicilian herbs and the sausage meat.
- Fry for 3 - 4 minutes over high heat, separating the meat as you do so.
- Lower the heat, then stir in the risotto rice and fry for 1 more minute.
3
- Add a third of the stock. Allow to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches. Allow to cook for 20 - 25 minutes.
- Add the cherry tomatoes and cook for 5 - 7 more minutes.
- The risotto is done when the rice is soft but still al dente. Add extra water and cook longer if necessary.
4
- Take the pan off the heat, then stir in the mascarpone and half of the parsley.
- Taste and season with salt and pepper as needed.
- Serve the risotto on deep plates.
- Garnish with the rest of the parsley.