HECK SAUSAGE, PEA, BROAD BEAN, FETA AND HERB RISOTTO

Frozen veg is a great saviour midweek, time might be tight and you need to get a meal on the table…  Broad beans and peas are both provide fibre which is so important for our digestive system. Low fat  crème fraiche, feta cheese and parmesan all contain calcium which is crucial for bones, helping to  prevent osteoporosis. This recipe certainly packs some essential nutrients in!

HECK Sausage, Pea, Broad Bean, Feta and Herb Risotto

GLUTEN-FREE
Serves 4

Ingredients

8 HECK Zesty Chicken Sausages

1 onion finely diced

2 garlic cloves peeled and crushed

10ml olive oil

150ml dry white wine

750ml hot chicken or vegetable stock

300g risotto rice

70g low fat crème fraiche

Approx. 15 fresh mint leaves finely chopped

Large handful chopped parsley

60g feta cheese

25g grated parmesan cheese

Zest of half a lemon (use a zester to get nice thin strips)

Black pepper to taste

150g fresh or frozen broad beans (if frozen, defrost beforehand)

150g fresh or frozen peas (if frozen, defrost beforehand)

Juice of half a lemon

Sea salt to taste

Steps

  1. Pre-heat the grill to medium.
  2. In one saucepan add the olive oil and onions and cook on a medium heat for 5 mins.
  3. In a second saucepan, add the chicken stock, bring to a gentle boil and then turn down to a simmer on a low heat.
  4. Add the crushed garlic to the onion and cook for 2 mins making sure not to burn the garlic. Now add the rice, mix well to coat the grains with oil and cook for 1 min until the rice has gone almost translucent.  Add the wine, give everything a good stir and cook until the wine is almost absorbed.
  5. Turn the heat to a simmer, add a ladleful of stock and stir until it is almost absorbed. Keep adding the stock a ladleful at a time, each time waiting until the stock has almost absorbed before adding more.  Repeat until the rice is cooked – it should have a slight bite to it.  This should take about 25-30 mins.
  6. Once the rice has been cooking for around 15 mins, pop the sausages under a medium grill and cook according to pack instructions.
  7. When the risotto is almost ready add the peas, crème fraiche and broad beans, give everything a good stir, remove from heat and finally stir in the parmesan cheese, herbs, lemon juice and salt and pepper to taste.
  8. Divide the risotto on to four plates, add the sausages and stir, then crumble the feta and scatter over the top with the lemon zest. Finish with another grind of black pepper before serving.
  9. Serve with a crisp green salad.

This recipe uses Zesty Chicken chipolatas, but works equally well with our other Chicken sausages! Spring, Simply, Naked, Smoky Paprika, Italia or Spring. You could also try it with out Thai-Style Turkey chipolatas!

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