Herbed Pork and Tomato Risotto

Nutrition per serving

Calories642 kcal
Protein18.9 g
Carbs72.6 g
Fats29.1 g
Saturated Fat10.9 g
Monounsaturated Fat13.4 g
Polyunsaturated Fat3.2 g
Sugars4.5 g
Fiber3.1 g
Sodium2,386 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

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.

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.