Spicy Sausage and Tomato Risotto

Serves 2
40 mins
Super Easy


1 Chopped tinned tomatoes

1 veg stock cube

250g risotto rice


Veg oil

1 tbsp butter

Baby sweetcorn

Cherry tomatoes


Sausages (or vegetarian alternative)


Frozen peppers

Let's Cook:

1. Pu the sausages on a baking tray and cook in the oven following the instructions on the packet. Break up the stock cube into a large jug and pour in boiling water. Mix it all up and put aside for later.

2. Add the butter and oil into a separate pan and melt. Add the diced onion and cook until softened.

3. Add the risotto rice before pouring in the stock a bit at at time. Stir until absorbed before adding more.

4. Once all of the stock is in with the rice, add the chopped baby sweetcorn, tomatoes, mangetout, frozen peppers and spinach. Stir and cook for a further 2 minutes.

5. Plate up and enjoy!

Other Recipes to Try:

Get our best recipes and student cooking tips in your inbox  ✉️

By signing up you agree to our privacy policy
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Spicy Sausage and Tomato Risotto