Sausage & Porcini Mushroom Risotto
This Sausage Mushroom Risotto is 4 SmartPoints per serving on Weight Watchers Freestyle plan.
Servings 4 people
Calories 429kcal
Ingredients
- 10 sprays calorie controlled spray oil
- ½ onion finely chopped
- ⅔ cup risotto rice
- 3 tbsp white wine
- ½ vegetable stock cube
- 3 lean pork sausages I used M&S
- ¾ cup dried porcini mushrooms
Instructions
- Preheat the oven to 200oC / 180oC Fan / 400oF / Gas mark 6.
- Place the dried mushrooms into a large bowl and pour over 500 ml boiling water. Soak for 20 minutes, then drain into a bowl, retaining the mushroom water to use to make the stock. Chop the mushrooms and set aside.
- Whilst the mushrooms are soaking, mist a baking tray with frylight and squeeze the sausage meat out of the sausages directly onto the baking tray. You can then discard the sausage skins. You want to make approximately 12 - 16 sausage balls. Cook for 25 minutes turning occasionally.
- Make the stock by using the mushroom water and crumbling in a stock cube. Add more boiling water, if needed, to make 500ml of stock.
- Whilst the sausages are cooking, spray a large frying pan with frylight and add the chopped onions. Cook and stir for 5 minutes until the onions have softened. If the onions start to stick to the bottom of the pan, add a splash of water to prevent this.
- Add the rice to the onions and stir for a minute or two before adding the wine. Cook for 30 seconds or so to let the alcohol burn off. Stir in the chopped porcini mushrooms.
- Keep the pan over a medium heat and start adding the stock, bit by bit, whilst stirring often. You want the rice to absorb all of the liquid before you add more liquid. The rice should start to plump up and become creamy and tender. By the time you add the last of the stock the rice should be cooked.
- Remove the risotto from the heat and add in the cooked sausage balls before serving.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers SmartPoints based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.
Nutrition
Calories: 429kcal | Carbohydrates: 33g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 628mg | Potassium: 344mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 3mg