After the success of my last of my last experiment with Heck Chicken Sausages I decided to give them another go and come up with another recipe. This time I decided to go for a risotto and I have to say, these sausages are becoming one of my new favourites! If you can’t get a hold of the sausages in this recipe, you could replace it with diced chicken breast (around 360g) and fry this first instead of the sausages.
Serves 4 = 12sp (previously 12pp) each
1 x 340g pack of Heck Chicken Italia Sausages, skins removed and crumbled
1 tbsp oil
1 onion, finely chopped
2 or 3 garlic cloves, finely chopped
1 box of mushrooms, chopped
240g Arborio rice
125ml glass of white wine
Pinch of crushed chillies
1 x chicken stock cube (made up with 750ml boiling water)
2 tbsp red pesto (sun dried tomato if you can get it)
2 tbsp fresh grated parmesan
1 tsp light butter
Large handful of spinach, roughly shredded
Handful of fresh basil (roughly chopped) (optional)
2 spring onions, finely sliced
Take a large non stick pan, spray with 1kal and fry the crumbled sausages for 5-6 minutes until nicely browned.
Remove from the pan and pop to one side on a plate.
In the same pan, spray with 1 kal and fry the onion in the oil until soft and golden. Then add the garlic and mushrooms and fry for a few minutes more. Add the Arborio rice and toast for a minute then add the wine and crushed chillies, simmering until reduced by half. Add most of the sausage back to the pan (reserving a few bits for decorating the top).
Next add 250ml of the chicken stock, stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock as it absorbs until you have used it all (this will take around 25 minutes). Then for the last five minutes, add the pesto.
Once most of the liquid has absorbed, remove the risotto from the heat and add the parmesan and butter. Stir through and then add the spinach and basil.
Serve in a bowl topped with the rest of the sausage, the sliced spring onion and another pinch of crushed chillies.