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    Red Wine and Sausage Risotto

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    Red Wine and Sausage Risotto

    Because they contain 4 per cent fat or less, our Perfectly Balanced recipes are ideal when you are watching how much fat you eat. Even hearty dishes can be low in fat. This sausage risotto uses extra lean sausages and serves 4 generous portions.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 2 tsp olive oil
    • 1 pack Waitrose 8 Extra Lean Premium Pork Sausages
    • 2 cloves garlic, chopped
    • 1 medium onion, chopped
    • 500g Riso Gallo Carnaroli Risotto Rice
    • ½ pack fresh rosemary
    • 150ml Italian red wine, such as Waitrose Chianti
    • 1½ litres hot chicken stock, made from cubes
    • 1 tbsp freshly grated Parmigiano-Reggiano, to serve
    • Salt
    • Freshly ground black pepper


    1. Heat the oil in a large pan and cook the sausages for 10-12 minutes or until thoroughly cooked. Remove from the pan and keep hot. Add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened.
    2. Stir in the rice and rosemary, then stir in the wine and cook vigorously for 2 minutes until the liquid has evaporated. Pour in half the stock and cook for 10 minutes or until the liquid has evaporated, stirring from time to time.
    3. Add the remaining stock and continue to cook gently, stirring occasionally, for a further 8-10 minutes or until all the liquid has been absorbed and the rice is tender. Chop each sausage into 5 pieces and add to the rice. Discard the woody rosemary stalks, then season.
    4. Divide the risotto between 4 bowls and sprinkle with Parmigiano-Reggiano and freshly ground black pepper. Serve with a green salad.

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