Bean, sausage & red wine risotto
A stylish winter supper inspired by the Piedmontese speciality, panissa. Even better, unlike many risottos, this one doesn’t require constant stirring. For bonus plant goodness, swap the finely chopped onion for a couple of handfuls of Cooks’ Ingredients Soffritto Mix.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- Plusresting
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- ½ No.1 PDO Perigord Walnut Saucisson Sec, skinned and finely chopped
- 280g carnaroli risotto rice
- 2 tbsp tomato purée
- 200ml red wine
- 500ml Truefoods Chicken Stock
- 400g can mixed bean salad
- 200g pack cavolo nero, stalks removed, leaves roughly chopped
- 60g Parmigiano Reggiano, finely grated
Method
Preheat the oven to 180ºC, gas mark 4. Heat the oil in a flameproof casserole dish (or ovenproof pan) over a medium-high heat. Add the onion; cook for 5 minutes with a little salt until translucent.
Next, add the chopped saucisson and cook for 3-4 minutes until the fat begins to render. Add the rice and cook for 2 minutes, followed by the tomato purée, then cook, stirring, for 2 minutes. Pour in the wine and bring to the boil, stirring constantly until absorbed by the rice. Add the stock and 500ml water. Stir, bring to a simmer, cover with a lid or foil and transfer to the oven for 35 minutes.
Stir in the bean salad (without draining) and the cavolo nero. Cover and return to the oven for a final 10 minutes, or until the rice is tender. Season and stir through most of the cheese, put the lid back on and leave to rest for 2 minutes. Divide between bowls and scatter over the remaining cheese to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,514kJ/ 599kcals |
|---|---|
Fat | 20g |
Saturated Fat | 6.6g |
Carbohydrates | 68g |
Sugars | 5.6g |
Fibre | 8.1g |
Protein | 25g |
Salt | 0.6g |