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Savoury Italian Sausage Risotto

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Savoury Italian Sausage Risotto

with sun-dried tomatoes, rosemary, pesto, spinach and Grana Padano

Informations supplémentaires
30 min. | 563 kcal | easy | Family | 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