Tomato Risotto with Chicken Sausage
with mascarpone, Romano pepper & parsley- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Je brengt dit gerecht op smaak met Siciliaanse kruiden. Deze mix bestaat onder andere uit tomaat, ui, paprika, basilicum en oregano.
Ingredients
125 g
Red cherry tomatoes
100 g
Passata
75 g
Risotto rice
2 piece
Chicken sausage
½ piece
Romano pepper
½ piece
Onion
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
1 piece
Garlic
Not included in your delivery
¼ piece
Low sodium chicken stock cube
250 milliliters
Water
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Finely chop the onion and press or mince the garlic. Cut the romano pepper into thin half rings. Boil 250ml water per person in a saucepan and crumble in the stock cube. Add the passata and then bring back to a boil.
Cut open the skin of the chicken sausages and squeeze out the meat. Heat the olive oil in a wok or deep frying pan over medium-high heat and fry the garlic and onion for 2 minutes. Add the romano pepper, Sicilian herbs and the sausage meat to the pan and fry for 3 - 4 minutes over high heat, breaking the sausage meat apart as you do so. Reduce the heat to medium-high, add the risotto rice and toast the grains for 1 minute while stirring.
Add a third of the passata with stock to the rice and allow to slowly absorb, stirring regularly. Repeat with the rest of the passata and stock in two batches. The risotto is done when the rice is soft on the outside but still has a little bit of bite. This should take around 25 - 30 minutes. Add some more water if you'd like the rice to be softer.
In the meantime, cut the cherry tomatoes in half and finely chop the parsley.
When the risotto has 7 minutes left, stir in the cherry tomatoes. Take the pan off the heat, then stir in the mascarpone and half of the parsley. Taste the risotto and season with salt and pepper as needed.
Serve the risotto on deep plates and garnish with the rest of the parsley.
