SAUSAGE, TOMATO & HERB RISOTTO

Serves 4 ● Prep 5 mins ● Cook 30 mins

● 2tsp low-fat spread

● 2 shallots, diced

● 125g Arborio rice

● 40ml dry white wine

● 500ml chicken stock made with

½ a stock cube

● Calorie-controlled cooking spray

● 3 extra-lean pork sausages

● 12 cherry tomatoes on the vine

● Salt and freshly ground black pepper

● A few fresh chives, snipped

Preheat the oven to 200°C/fan 180°C/gas 6. Melt the low-fat spread in a pan, add the shallots and cook gently for 5 minutes, or until softened. Add the rice and stir for 1 minute, then add the white wine and let it sizzle away for around 30 seconds. Start adding the hot stock, bit by bit, stirring all the while, until the liquid is all absorbed and the rice is plumped up and creamy.

Meanwhile, line a shallow roasting tray with baking paper and mist with cooking spray. Squeeze the sausage-meat from the sausage skins directly onto the paper to make 15-18 balls. Mist with more spray and roast for 15 minutes, then turn and add the tomatoes to the tray and cook for a further 10 minutes, or until the sausage balls are cooked through and golden and the tomatoes are bursting.

Pull the tomatoes from the vine and stir them with the sausage balls into the cooked risotto. Season to taste and sprinkle with chives to serve.