Frank’s Kitchen - Sausage, Broad Bean , Pea , Feta and Herb Risotto
6 Frank’s Chicken Chipolatas
2 garlic cloves peeled and crushed
1 onion, diced
20 mls Olive oil
150 ml dry white wine ( optional )
750 ml’s hot chicken or vege stock
300 gm risotto rice
70 gm low fat crème fraiche
Fresh chopped mint leaves,
Handful of chopped parsley
60 gms feta cheese ( cows )
25 gm parmesan cheese
Zest of half a lemon
150 gm fresh or frozen broad beans (defrost beforehand )
150 gm fresh or frozen peas ( defrost beforehand )
Lemon juice (1/2 a lemon )
1: Preheat grill to medium
2: In a saucepan, add olive oil and onions and cook on medium heat for 5 minutes
3: In a second saucepan, add the chicken stock, bring to a gentle boil and then turn down to a simmer on a low heat.
4: Add the crushed garlic to the onion and cook for 2 mins. Add rice, mix well to coat grains with oil and cook for 1 min. Add the wine, give everything a good stir and cook until wine is almost absorbed.
5: Turn down heat. Simmer, add a spoonful of stock, stir until it is almost absorbed. Keep adding stock a spoonful at a time, each time waiting until the stock has almost absorbed before adding more. Repeat until the rice is cooked. This should take about 25-30 minutes.
6: After the rice has been cooking for about 15 minutes, start cooking the Sausages in a fry pan (on low ).
7: When the rice is almost ready, add the peas, beans and crème fraiche and stir. Remove from the heat and finally stir in the parmesan cheese, herbs, lemon juice and salt and pepper to taste.
8: Divide risotto on to 4 plates, add the sausages and stir – then crumble the feta over the top of the dish with the lemon zest.