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Sausage & Pea Risotto

Updated: Jun 19, 2023

Our Roemary & Thyme Risotto mix can be used in some many different ways, this is just a quick example of how you can pimp it up a little bit, we stretched this across the 3 of us with left overs! Add some greens/salad on the side and this would easily do a family of 4.


1 jar Real Pasta Rosemary & Thyme Risotto

1 medium onion, roughly sliced

4 - 6 sausages of your choice

1 C frozen peas

Parmesan to serve


- Heat a splash of oil in a large frying pan, add onion and cook over medium heat until tender and starting to caramalise a little

- Push sausages out of their casing and add to the pan, break up roughly with wooden spoon, frying gently until cooked

- Add 25g butter and contents of risotto jar, lightly fry until butter has melted and rice is fragrant

- Add 3C water and leave to simmer uncovered for 10 mins

- Add peas and simmer further 5 mins or until rice is cooked to your liking

- Serve with freshly grated parmesan and some simple greens on the side


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