https://www.philly.com.au/recipe/creamy-sausage-risotto-with-basil/

Back

Creamy Sausage Risotto with Basil

Creamy Sausage Risotto with Basil
10 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 6 thin sausages
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 6 cups chicken stock, heated
  • 1 punnet mini Roma tomatoes, halved or 3 Roma tomatoes, cut into wedges
  • 125g PHILADELPHIA Block Cream Cheese, cut into 1cm cubes
  • 1/4 cup fresh basil leaves
  • pepper, to taste
  • Parmesan shavings, to serve

How to make it

  1. COOK sausages in a large heavy based saucepan over medium-high heat for 8 minutes, or until cooked. Transfer sausages to a plate and thickly slice. Set aside.
  2. ADD oil and onion to the saucepan and cook over low heat for 2 minutes or until onion has softened. Add rice and stir to seal. Increase heat to medium-high and add 1 cup of stock, stirring constantly until liquid has been absorbed. Continue to add 1 cup of stock at a time until all the liquid has been absorbed and rice is tender. Add sausages and cook for 1 minute to heat through.
  3. STIR in the tomatoes, PHILLY and basil until combined, then take off the heat. Serve risotto topped with Parmesan and season with pepper. Serve immediately.
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast
Philadelphia Kiwi toast