Sausage and Asparagus Risotto
This Sausage and Asparagus Risotto is a simple mid week meal. Get the recipe at Supper in the Suburbs.
Servings: 4 people
Calories: 835.46kcal
Ingredients
- 1 tbsp olive oil
- 4 pork sausages or plant based alternative such as Richmond meat free sausages
- 1 white onion finely diced
- 100 g mushrooms sliced
- 400 g Arborio rice
- 200 g asparagus cut the spears off then slice the stems
- 850 ml chicken stock or vegetable stock or bouillion, keep warm
- cracked black pepper to taste
- 1 pinch salt
Instructions
- Heat the olive oil in a large pan.
- Remove the skins from the sausages by making a slit down the side and peeling it back. Pinch the sausages into bite size pieces then fry them in a large frying pan until they begin to brown.
- Add the diced white onion to the pan along with a little salt.
- Cook until the onions are translucent and the sausages are cooked through.
- Next add the mushroom to the pan and fry until they are becoming soft but with slightly caramelised edges.
- Next pour the dry rice straight into the pan and stir, allowing the rice to soak up the oil and other juices.
- When the rice has begun to go translucent add the wine to the pan.
- Let this simmer until almost all has been absorbed.
- Begin adding the warm stock just one ladle at a time, again letting it simmer until almost all of it has been absorbed.
- Repeat this process until all of the stock has been used and the rice is tender.
- Add in the asparagus and cook until it is just softened.
- Season with a generous helping of the cracked black pepper and a little more salt if needed then serve.
Nutrition
Calories: 835.46kcal | Carbohydrates: 91.98g | Protein: 31.08g | Fat: 36.72g | Saturated Fat: 11.29g | Polyunsaturated Fat: 5.05g | Monounsaturated Fat: 17.3g | Trans Fat: 0.24g | Cholesterol: 87.73mg | Sodium: 1036.66mg | Potassium: 800.05mg | Fiber: 4.57g | Sugar: 5.96g | Vitamin A: 469.68IU | Vitamin C: 6.58mg | Calcium: 38.66mg | Iron: 7.21mg