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Name: Sausage, Mushroom and Parsley Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: English
Ingredients: 1 teaspoon Olive oil; 1 Onion finely diced; 200 gram Risotto rice; 1 pinch Chili flakes; 125 mililiters Dry cider; 1 litre Chicken stock; 454 gram Pork sausages; 2 teaspoon Low fat spread; 250 gram Chestnut Mushrooms thickly sliced or quatered; 1 Garlic clove; 2 Thyme sprigs; 1 generous handful Fresh parsley chopped

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INGREDIENTS

1 teaspoon Olive oil
1 Onion ; finely diced
200 gram Risotto rice
1 pinch Chili flakes
125 mililiters Dry cider
1 litre Chicken stock
454 gram Pork sausages
2 teaspoon Low fat spread
250 gram Chestnut Mushrooms ; thickly sliced or quatered
1 Garlic clove
2 Thyme sprigs
1 generous handful Fresh parsley ; chopped

Servings

INSTRUCTIONS

1. Heat the oil in a large, deep, heavy bottomed pan on a medium heat. Add the onion and cook for 15 minutes or until soft, adding a splash of water occasionally if they start to stick. Stir in the rice and chilli flakes.

2. Once the rice is well coated, add the cider and bubble for 2 - 3 minutes, then reduce the heat a little and add a ladleful of stock. Stir every now and then until the liquid has been absorbed. Add another ladleful and keep going until nearly all the stock has been used up and absorbed into the rice. If you run out of stock top up with water from the kettle until you have tender rice with a little ''''bite'''' to the centre.

3. Meanwhile, grill the sausages, chop into bite sized chunks and set aside. Put the low fat spread and mushrooms in a lidded saucepan. Lightly crush the garlic clove using the flat of a chef''''s knife and add to the pan along with the thyme. Cover and cook over a medium heat, shaking occasionally, until the mushrooms are softened and juicy then uncover and let the liquid evaporate off.

4. When the rice is ready, stir in the sausage, mushrooms, and parsley with the last ladleful of stock.

NOTES

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Sausage, Mushroom and Parsley Risotto

1 teaspoon Olive oil
1 Onion finely diced
200 gram Risotto rice
1 pinch Chili flakes
125 mililiters Dry cider
1 litre Chicken stock
454 gram Pork sausages
2 teaspoon Low fat spread
250 gram Chestnut Mushrooms thickly sliced or quatered
1 Garlic clove
2 Thyme sprigs
1 generous handful Fresh parsley chopped

4. When the rice is ready, stir in the sausage, mushrooms, and parsley with the last ladleful of stock.

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 4 Servings

Calories: 558
Calories from Fat: 277 (50%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 10.1g	51 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 4.2g
Cholesterol 81.7mg		25 %
Sodium 727.5mg		25 %
Potassium 658.4mg		17 %
Total Carbohydrate 45.5g		13 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 44.4g
Protein 22.4g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 558

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