Difficulty: Easy

Ready in: 30 minutes

Nutritional facts (est. per serving):

894kCal

57 fat

48carb

44protein

2dietary fiber

Tools you will need:

Pot / Electric Kettle

Saucepan

This BOX includes:

Beef Sausage

Chicken Stock Cube

Tomato Passata

Red Onion

Garlic Clove

Parsley

Parmesan Cheese

Risotto

Fennel Seed

Butter*

Cooking Instructions:

 

  1. Bring 800 ml of water to the boil. Once simmering, add the chicken stock cube and the tomato passata and stir thoroughly. Leave the stock on the lowest heat to keep it hot.
  2.  Peel and finely chop the onion and peel and grate the garlic. Chop the parsley and set aside. Remove the skin from the sausage and break the sausage meat into chunks.
  3.  Heat the butter and 1 tbsp olive oil in a saucepan on medium-low heat. Add the onion and sausage and cook slowly for 6-7 minutes until the onion is soft and the sausage is cooked, then add the garlic and cook for a further minute.
  4.  Add the risotto and fennel seeds and stir together for 30 seconds to coat the rice in the butter and olive oil. Turn the heat to medium, add a pinch of salt and stir.
  5.  Add a ladle of the stock and passata mix to the rice and stir with long, massaging motions. Once this is almost absorbed, add another ladle and continue stirring.
  6.  Continue adding the stock and passata mix and stir as above for around 15 - 20 minutes.  When the risotto is almost ready, add the parmesan. The risotto is ready when the rice is cooked through but has the slightest hint of firmness left in the middle.
  7.  Once the risotto is ready, add a little more water if it is too thick. Test for seasoning and add salt and pepper to taste.
  8. Serve in warm bowls with a sprinkling of parsley. Enjoy!

 

Italian Beef and Tomato Risotto

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