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.