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CHICKEN SAUSAGE, PEA AND COURGETTE RISOTTO

Prep time: 10 mins - Cook Time: 50 mins - Serves: 4

Ingredients

  • 1 pack HECK! Chicken Italia Sausages 
  • 2 large courgettes (500g in total), cut into ½cm dice
  • 1 large onion, peeled and finely chopped
  • 125g arborio risotto rice
  • 1 clove garlic, crushed 
  • 600ml reduced-salt hot chicken or vegetable stock
  • grated nutmeg
  • 1tsp Dijon mustard
  • 325g frozen petit pois, thawed 
  • Handful basil leaves, chopped, plus a few leaves to garnish 
  • 30g parmesan leaves
  • Spray oil 

Method

  1. Spray a large non-stick frying pan with oil. Add the courgettes and cook over a medium-high heat for 5 mins until reduced in size by about a third. Transfer to a bowl and set aside.
  2. Spray the pan with a little more oil. Add the onion and cook over a medium heat for 5 mins until soft.
  3. Stir in the rice and garlic, cook for 1 min. Add a splash of stock, nutmeg, mustard and season with freshly ground black pepper. Keep stirring until the stock has been absorbed.
  4. Continue to add the stock, a splash at a time until it has all been absorbed, stirring continuously throughout. This should take about 15 - 20 mins.
  5. Meanwhile, spray another large non-stick frying pan with oil. Squeeze out small blobs of the sausage meat into the pan and cook over a medium-high heat for 3-4 mins, turning once, until cooked through and deep golden.
  6. Stir the petit pois, cooked courgettes, cooked chicken sausages and basil into the risotto, adding a splash of boiling water if it’s too thick. Cook for 2 mins until piping hot.
  7. Serve immediately, scattered with the Parmesan.

       

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