You may have seen on my Facebook and Instagram accounts recently that I’m completely obsessed with Italian food at the moment – gnocchi, pasta, pizza and of course, risotto. This won’t be lasting for long though as I REALLY need to sort my shit out for my upcoming wedding or as I’m not-so-lovingly referring to it as – shredding for the wedding.
I created this risotto dish a couple of weeks ago and it’s too good not to share. The chicken sausage gives it a really delicious flavour, while the butter and parmesan give it that yummy creaminess that you always want in a risotto! And who doesn’t like lemon and thyme.
This is easy but requires a little attention as the rice needs constant stirring.
Preparation time: 15 minutes
Cook time: 30 minutes
- 400g baby spinach
- 1 cup mushrooms
- 1 brown onion
- 1 lemon
- 1 tbsp fresh thyme
- 2 cloves of garlic crushed
- 400g arborio rice
- 2 tbsp olive oil
- 6 chicken sausages – free range
- 1.2 litres chicken stock (use a good quality stock)
- 20g butter
- 100 ml white wine
- 1 cup grated parmesan
- S & P to season
- Chop the brown onion and thyme and slice the mushrooms and baby spinach.
- In a decent-sized pan heat 1 tbsp of the olive oil and the butter on a low heat. Add brown onion and fry for a few minutes until softened. Add in arborio rice and fry lightly for a few minutes.
- Add mushrooms, thyme and garlic to the rice and continue frying for a couple more minutes. Be careful not to let the rice burn.
- Add in the white wine and allow to absorb.
- Start adding in the chicken stock ladle at a time letting each ladle absorb before adding the next. Gently stir your rice continuously.
- While the rice is absorbing the chicken stock start cooking your chicken sausages. Heat a pan with the remaining olive oil to a medium heat. Pierce the end of each of the sausages and remove the inside so that you end up with chunks of chicken sausage. Cook until browned.
- Once your chicken sausages are cooked and the rice has absorbed all of the liquid, add the two together.
- Add chopped spinach to the pan and allow to reduce. Once it’s reduced slightly it will be easier to mix through the risotto.
- Add in the grated parmesan and mix well.
- Season well with salt and pepper, and squeeze lemon juice over the risotto.
- Serve immediately with a simple rocket and parmesan salad drizzled with a little olive oil.