Herbed Pork and Tomato Risotto
Nutrition per serving
| Calories | 642 kcal |
| Protein | 18.9 g |
| Carbs | 72.6 g |
| Fats | 29.1 g |
| Saturated Fat | 10.9 g |
| Monounsaturated Fat | 13.4 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 4.5 g |
| Fiber | 3.1 g |
| Sodium | 2,386 mg |
Ingredients
| Fennel Seed | |
| Chicken Stock Cube | |
| Garlic | |
| Onion | |
| Parsley | |
| Italian Pork Sausage | |
| Parmesan Cheese | |
| Olive Oil | |
| Arborio or Carnaroli (short-grain rice) | |
| Tomato Passata | |
| Butter (unsalted) |
Preparations
1. Peel/finely dice the onion and garlic
1. Peel/finely dice the onion and garlic
2. Chop the parsley
3. Remove the sausage from the casing and chop into bite-size pieces
Cooking Instructions
1. Bring 300ml of water to a gentle bubble, then add the stock pot with ¼ of a cup of the passata and stir to combine. Lower heat to low to keep the stock hot.
1. Bring 300ml of water to a gentle bubble, then add the stock pot with ¼ of a cup of the passata and stir to combine. Lower heat to low to keep the stock hot.
2. In a pan, heat 1 tsp of olive oil with a tsp of butter over medium-low heat. Add the onion, sausage and gently cook for 3 minutes before adding the garlic and cook for a further 30 seconds.
3. Stir in the rice, fennel seeds and stir to coat. Turn the heat to medium and continue to cook the rice for a couple of minutes until the rice becomes translucent around the edges.
4. Add 1/3 of a cup of the stock/passata mix to the rice and stir, allowing the stock to be absorbed before adding the next 1/3 of a cup of stock/passata, stirring continuously. Continue to add/stir until the stock/passata is all used. This will take about 15 minutes. When the rice is almost cooked, add the Parmesan. Add a little water if the consistency is too thick and season with a pinch of salt and pepper. The rice is ready when soft but with a slight bite.
5. Serve in a bowl with the chopped parsley sprinkled over the top.