Baked Chicken Sausage Risotto

The Body Coach’s Chicken Sausage Risotto; I had never tried chicken sausages before, and they are super tasty. They are also a lot healthier than your standard pork sausages, containing less ingredients, and a lot less sugar! This was also the first risotto that I have made where it is baked in the oven; minimal effort, maximum taste!!

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Serves 4

Cooking & prep time approx 45 mins

Ingredients:

  • 1 red onion, diced
  • 1 large carrot, diced
  • 2 celery sticks, diced
  • 1 red pepper, diced
  • 2 sprigs of rosemary
  • 8 chicken sausages, roughly chopped
  • 300g arborio rice
  • 400g chopped tomatoes
  • 500ml chicken stock
  • large bunch of basil, roughly chopped

Method:

  1. Preheat your oven to 180 degrees. Place a large, hob-proof casserole dish or ovenproof saucepan over a medium-high heat and add 1 tbsp oil. Once the oil is hot, chuck in the red onion, carrot, celery and red pepper and cook, stirring regularly for 5 minutes until the vegetables begin to soften.
  2. Increase the heat to maximum and push the vegetables to one side to leave a clear space in the pan. Drop the rosemary and the sausages into the gap and fry until the sausages have some colour on them.
  3. Reduce the heat to a medium and tip in the rice, gently and carefully sitrring it in for 1 minute. Add the chopped tomatoes and chicken stock, again stirring gently to incorporate. Bring to the boil, then put a lid on and slide the dish into the oven to bake for 20 minutes.
  4. Take the dish out of the oven and leave to stand with the lid on for 5 minutes. Stir through the basil and serve up your one-pot wonder!

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Happy munching!

Jen

@jensfoodblog #jensfoodblog

 

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