Herby sausage and tomato risotto
Who doesn’t love the flavour of a rich sausage dish after a hard day’s work? With the addition of lots of healthy tomatoes, peppers, celery and garlic, this will ward of any winter blues.
Ingredients
400g of best quality lowest fat sausages you can find, (even better if you can find Lincolnshire or pork and leek sausages)1 tbsp olive or rapeseed oil1 onion finely chopped1 small red and 1 small yellow bell pepper, sliced1 tbsp tomato paste1 low salt stock cube1 small stick of celery3 garlic cloves peeled and crushed400g can of chopped tomatoes with herbs (or use plain tomatoes and add 1 tsp of driedOregano or dried basil)Small handful of cherry tomatoesBasmati or brown rice – 75g per person
Method
Heat the oven to 200˚C
Cut the sausages into even sized 1 inch pieces then put on a baking tray and put in the oven to brown
Take out and set aside once cooked, draining and blotting away any residual fat
Meanwhile in a large ovenproof casserole dish, heat the oil and sauté the onions for five minutes until lightly browned
Add the rest of the vegetables , tomato paste, stock cube, tinned tomatoes and garlic and cook for a further five minutes
Stir in the cooked sausages and return to the oven for 10 minutes to heat thoroughly
Meanwhile, cook the rice according to the instructions, then drain and set aside
Mix the rice and sausage mixture together before serving