Savoury Italian Sausage Risotto
with sun-dried tomatoes, rosemary, pesto, spinach and Grana Padano
Informations supplémentaires
30 min.
|
563 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the sun-dried tomatoes, shallot and rosemary. Place the broth cube in 3.5 2P | 5 3P cups of water.
2. Cook the sausages
Place the sausages on a sheet pan covered with baking paper. Bake in the oven 16-18 minutes.
3. Start the risotto
Heat a large skillet over medium-high heat. Roast the almonds 3-4 minutes until browned. Remove from the pan. Add a drizzle of oil and some butter if you want to the pan. Cook the shallot, rosemary and sun-dried tomatoes 2-3 minutes. Add salt and pepper.
4. Add the broth
Add the rice and mix. Add the broth little by little, stirring constantly, until it is completely used and the rice is tender, about 20 minutes. Add the sun-dried tomato pesto, spinach and half of the cheese to the rice. Mix and cook for 1-2 minutes.
5. Plate your dish
Slice the sausages and serve on the risotto with the remaining cheese and toasted almonds. Bon appétit!
4unitItalian Sausages
60gSun-Dried Tomatoes
57gSun-Dried Tomato Pesto
30gGrana Padano Cheese
40gBaby Spinach
1unitVegetable Broth Cube(s)
180gArborio Rice
1unitFresh Rosemary
20gSlivered Almonds
1unitShallot
What you need
563 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
23g
35%
cholesterol
48mg
16%
fiber
2g
8%
protein
23g
saturated
9g
45%
sodium
1116mg
47%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg