Chicken sausage, pea & courgette risotto - fresh and tasty!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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  • 1-2 tbsp olive or rapeseed oil
  • 8 chicken sausages (Heck or Asda are our favourites), skinned and each sausage formed into 5 small meatballs
  • 450 g approx of courgettes, cut into half centimetre dice
  • 1 sweet onion, diced small
  • 2 cloves of garlic, chopped finely
  • 125 g Arborio risotto rice
  • pinch of sea salt
  • quarter of a tsp ground black pepper
  • 1 litre of good quality hot chicken stock, or chicken/vegetable combined
  • half a tsp of ground nutmeg
  • 1 heaped tsp of Dijon mustard
  • 300 g defrosted petit pois (peas)
  • 1 handful basil leaves (I used Thai basil as we prefer it)
  • grated Grana Padano, Parmesan or Manchego cheese to garnish.



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