Sausage, tomato & herb risotto
Low Fat Spread
2 teaspoons, level
Arborio rice, dry
Dry white wine
Chicken stock cube(s)
Calorie controlled cooking spray
Pork Sausage(s), raw
3 sausage(s), thin
- Preheat the oven to gas mark 6, 200ºC, fan 180ºC. Melt the low fat spread in a pan, add the shallot and cook gently for 5 minutes or until softened. Add the rice and stir for 1 minute, then add the wine and let it sizzle away for around 30 seconds. Start adding the hot stock, bit by bit, stirring all the while, until the liquid is all absorbed and the rice is plumped up and creamy.
- Meanwhile, line a shallow roasting tray with parchment and mist with cooking spray. Squeeze the sausagemeat from the sausage skins directly onto the parchment to make 15–18 balls. Mist with more spray and roast for 15 minutes, then turn and add the tomatoes to the tray and cook for a further 10 minutes or until the sausage balls are cooked through and golden and the tomatoes are bursting.
- Pull the tomatoes from the vine and stir them and the sausage balls into the cooked risotto. Season to taste and sprinkle over the chives to serve.