Sausage, Mushroom and Mustard Risotto

Sausage, Mushroom and Mustard Risotto

Serves 1

Points per serving 6 (original points)

2 low fat sausages e.g Bowyers

1 tsp oil

1 medium onion, sliced

1 stick celery, sliced

60g mushrooms, sliced

60g Risotto rice

1 tsp wholegrain mustard

½ tsp crushed dried rosemary

60ml apple juice

½ veg stock cube dissolved in 120 ml hot water

salt & pepper

parsley to garnish

Cook the sausages under the grill until well browned.  Cool & slice.

Heat oil in a medium frying pan and saute onion, celery & mushrooms for about 5 mins until softened.  Add rice and continue cooking for 3-4 mins, stirring constantly.

Add mustard and rosemary with the sliced sausages.  Pour in the apple juice and stock.  Stir well and then cook gently, uncovered for 15-20 mins until all the liquid has been absorbed and the rice is tender.

Season and serve, garnished with parsley.