Ingredients

  • 1 cup of Arborio rice
  • ½ onion finely chopped
  • grilled sausages chopped into fine pieces
  • ½ cup of chopped tomatoes
  • ½ bunch of kale (you can use the cavolo nero in your box), stems removed and chopped
  • 1 medium pattypan squash
  • 4 ½ cups of chicken or vegetable stock
  • 1 cup of dry white wine
  • 3 tbsp of butter
  • A few sprigs of flat leave parsley
  • Grated parmesan or similar cheese to taste
  • Salt to taste

Method

  1. Heat a large casserole pan over a medium heat and melt 2 tbsp of butter whilst covering the pan. When the butter is melted add the onion and fry until translucent.
  2. Add the rice and coat it in the butter, toasting it a bit. When the rice becomes opaque add the wine, enough to cover the rice. And stir frequently.
  3. When the rice has absorbed the wine, add a ladleful of stock to the pan and continue stirring. Repeat this once the rice starts to absorb the stock. Then add the pattypan squash. Continue adding the stock as the rice absorbs it. You want it almost to dry out before adding the stock.
  4. When the rice is almost ‘al dente’ add the tomatoes and sausage. When all the liquid is absorbed remove from the heat and add a knob of butter and chopped parsley.
  5. Serve immediately with grated parmesan cheese.