Spicy sausage risotto

Paella With Seafood And Chorizo Sausages
Spanish cuisine: paella with seafood and chorizo sausages
FG 15 | CC 19 | GC 0

 

Spicy sausage risotto


Credit: Aldi recipe using Highland Game range of Scottish Slimmers produce. 

Servings 4 people

Ingredients

  • 8 venison sausages Highland Game
  • 4 tomatoes
  • 100 g mangetout
  • 140 g Chestnut mushrooms
  • ½ tsp chilli flakes
  • ½ tsp garlic granules
  • 1 teaspoon dried basil
  • 40 ml olive oil
  • Black pepper
  • 2 x 200g packs risotto with vegetables and chicken

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Put the sausages into a metal baking dish, with a fork prick the skins on each sausage.
  3. Cut the tomatoes in half and put these around the sausages.
  4. Sprinkle over the chilli flakes, basil and garlic granules, season with some black pepper.
  5. Drizzle over the olive oil and bake in the oven for 30 mins.
  6. Meanwhile, to make the risotto
  7. Wipe and finely chop the mushrooms.
  8. Put the contents of the two packs of risotto in a large pan and add the mushrooms - cook as per directions on the pack.
  9. Thinly slice the mangetout and stir into the risotto - leave this to simmer for a few minutes.
  10. Serve the sausages and tomatoes on a bed of risotto.

Recipe Notes

Credit: Aldi recipe using Highland Games range of Scottish Slimmers produce.