Sausage Risoni Recipes
SAUSAGE RISONI
Make and share this Sausage Risoni recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages.
- Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil.
- Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm.
- Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve.
Nutrition Facts : Calories 989.5, Fat 39.3, SaturatedFat 11, Cholesterol 63, Sodium 2429, Carbohydrate 118.1, Fiber 8.7, Sugar 16, Protein 41.8
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- MAKE RISOTTODice celery (if the stalks have leaves attached, you can roughly chop these too). Finely dice onion and crush garlic. Melt 1/2 tablespoon butter in a large non-stick pot on medium-high. Add celery, onion and garlic and cook until tender (4-5 minutes). Stir in fennel seeds and oregano and cook for 1 minute.
- Add stock, milk and canned tomatoes, then stir in risoni. Bring to a simmer, then reduce heat to medium. Cook for approximately 12 minutes, stirring frequently, until sauce has thickened (but is still quite “saucy”!) and risoni is al dente. Add peas when risoni has a few minutes left to cook. If you forget to do this, you can microwave the peas for 2 minutes and add in at the end instead!
- COOK SAUSAGESMeanwhile, heat oil in a large frying pan on medium-high. Squeeze sausages out of their casings (discard casings) into the frying pan. Use a wooden spoon to break the sausages up into smaller pieces and fry until browned all over and cooked through.
- SERVEStir remaining tablespoon butter and roughly three quarters of the parmesan into the risoni. Stir in baby kale/spinach and cooked sausages. Season to taste with salt and pepper. Divide between warmed serving bowls and top with remaining parmesan and roughly chopped basil or parsley, if using.
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