Chicken Sausage & White Wine Risotto

Chicken Sausage & White Wine Risotto

Prep time: 10mins - Cook Time: 35mins- Serves: 2

Comforting, delicious, this is one of those quick and easy dinner recipes that the whole family can enjoy, fussy kids included. Use our Spring Chicken Chipolatas, full of flavour, minimal ingredients.


  • 4 x HECK Spring Chicken Chipolatas
  • Fry light oil
  • 400g of chicken stock
  • 250g of risotto rice
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 150ml of white wine
  • Salt
  • Pepper
  • 30g of frozen peas
  • 50g of Parmesan cheese. Grated
  • Handful of fresh parsley, finely chopped


  1. Pre heat the oven to 200°C/Fan 180°C
  2. Spray some oil into a shallow saucepan. Heat, then add the sausages and brown off evenly over a medium heat, turning regularly
  3. Remove the sausages from the pan after about 10 minutes. Now that they are browned off place onto a roasting tray and place in the oven for a further 10 minutes to ensure they are fully cooked through.
  4. Prepare your stock by boiling the kettle if you’re using a cube of sachet. You could use fresh stock if you prefer, but make sure to heat it up.
  5. Return the sausage pan to the hob and add some more oil followed by your onion. Fry off gently until they start to show a bit of colour. To add some sweetness to the dish, cook until caramelised.
  6. Add the herbs in with the onions followed by the rice, then season with salt & peeper. Cook for about a minute before pouring in the wine.
  7. Slowly bring this to the boil and continue to stir until the liquid has reduced by half.
  8. It might be time to remove your sausages from the oven now.
  9. Give the stock a stir then begin to add to the rice one ladle at a time. Ensure the liquid absorbs before adding the next ladleful. Continue this process for approx. 15-20 minutes until you have used all the stock. The rice will begin to look swollen, but you want it to turn out al dente so try not to overcook.
  10. Add the peas straight from the freezer then mix so they are evening distributed.
  11. Thinly slice the sausages and add to the rice mix. Stir in the Parmesan & a little butter if you wish.
  12. Continue to cook until you’re happy with the consistency of the risotto.
  13. Pick out the sprigs of herbs and serve up.
  14. Top with some extra Parmesan & some fresh parsley.

Tip! this recipe works well with any of our chicken varieties!


Nutritional Information Per 100g Per Portion
Energy 669kJ/159kcal 3015kJ/715kcal
Fat 2.8g 13g
of which Saturates 1.3g 6.0g
Carbohydrate 23g 102g
of which Sugars 0g 2.2g
Protein 7.3g 33g
Salt 0.96g 4.3g