Herbed Pork and Tomato Risotto
Nutrition per serving
Calories | 713 kcal |
Protein | 20.2 g |
Carbs | 88.4 g |
Fats | 29.2 g |
Saturated Fat | 11 g |
Monounsaturated Fat | 13.4 g |
Polyunsaturated Fat | 3.3 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 400ml 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 400ml 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.