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Fresh Lemon Risotto with Sugar Snaps, Peas and Beef Sausages

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Ingredients

Adjust Servings:
1 Diced Shallot
1 Garlic Clove Finely chopped
3 tsp Fennel Powder
25g Butter
225g Risotto Rice
1 Lemon
300ml Vegetable Stock
300ml White Wine
200g Sugar Snap Peas
50g Grated Parmesan Cheese
4 Beef Sausages

Fresh Lemon Risotto with Sugar Snaps, Peas and Beef Sausages

Features:
  • Gluten Free

This delicious recipe is by food blogger Renske! Find her on Instagram @cookedbyrenske

  • Serves 4
  • Easy

Ingredients

Directions

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Risotto is a great dish to mix and match ingredients to your taste. When life gives you lemons… why not give this ‘lemony’ risotto a go with sugar snaps, peas and beef sausages!

Steps

1
Done

Add the shallot, garlic and 2 tsp fennel powder in an oven dish, along with the butter. Place at the bottom of a steam oven and simmer for 5 minutes at STEAM 1, or in the MICROWAVE OVEN at 440W.

2
Done

Then add the rice, white wine, pepper and salt to taste and the zest and juice of the lemon. Cook for 12 minutes on the same setting.

3
Done

Meanwhile, cut the beef sausages into slices of about 0.5 cm. Heat some oil in a pan and add 1 teaspoon of fennel powder. Fry the pieces of beef sausages until they are crispy and well cooked.

4
Done

Take out the risotto after 12 minutes, stir in the vegetable stock and steam for another 8 minutes or use microwave power at 440W.

5
Done

Meanwhile, cut the sugar snaps into very small strips.

6
Done

Add the sugar snaps and peas to the risotto and stir well. Steam for another 4 minutes.

7
Done

Now add the beef sausage and parmesan and let the risotto rest for 2-3 minutes in the oven.

8
Done

Serve with lemon wedges and freshly grated parmesan.
Bon appetite!

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