Italian Sausage, Tomato & Basil Risotto



Serves: 4
Prep: 45 mins

NUTRITION per portion

Protein: 32.5g
Kcal: 845
Fat: 32.4g
Saturates: 7.9g
Carbs: 106.1g
Sugar: 25.5g
Fibre: 20.1g
Salt: 1.8g

Italian Sausage, Tomato & Basil Risotto


  • 6 Westaways Honey Roast Sausages
  • ½ tsp ground fennel seeds
  • 3 tbsp olive oil
  • 225g risotto rice
  • 100g fresh or frozen peas
  • 1 medium onion peeled & finely chopped
  • ½ a 400g tin of plum tomatoes
  • A small glass of dry white wine
  • 1 litre of chicken stock
  • 2 tbsp freshly grated parmesan
  • A small pack of basil
  • Salt & pepper

Slit the skins of the sausages and peel away. Heat a large heavy saucepan or casserole dish and add 1 tbsp of olive oil. Fry the sausage meat with the fennel seeds until lightly browned, breaking it down with a wooden spoon, then remove it with a slotted spoon and set it aside.

Add the remaining olive oil, turn down the heat and fry the onion gently until soft.

Heat the stock to boiling point in a saucepan and leave it over a low heat to simmer. Tip the rice into the onion, stir and cook for 3 minutes, stirring occasionally to make sure it doesn’t catch and burn.

Return the sausage to the pan along with the peas and the tomatoes, breaking them up with a spoon, pour in the white wine and let it bubble up and evaporate. Add the hot stock to the rice with a ladle or cup, a ladleful at a time, stirring until each addition is absorbed. You may not need all the stock but carry on until the rice is soft but still has a tiny bit of bit (about 20 minutes in all). Turn off the heat, stir in the parmesan and season to taste with salt and pepper.

Cover the pan for 5 minutes and leave the risotto to rest. Spoon the risotto into the bowls and top with torn basil leaves.

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