400g quality sausages (or good quality veggie sausage) cut in half lengthways.
900ml-1.2litres stock (chicken or veggie alternative)
45g butter
1 onion and 3 cloves garlic chopped 1-2 med hot chilli’s deseeded and chopped
225g risotto rice. 150ml red wine. 200g tinned toms.
150g kale trimmed and coarsely shredded.
30g parmesan. 2 tblsp chopped parsley. S&P and lots freshly grated nutmeg.
Heat a frying pan place sausages cut side down in pan and sizzle till browned both sides. Brake up (discard skins) and return to pan for more browning. Remove. Heat stock in saucepan. Meanwhile melt butter in shallow pan add onion, garlic and chilli and fry till translucent. Add rice and stir for 1 min. Add wine whilst stirring. Add toms, ½ tbsp parsley, S&P and nutmeg. Pour in a ladleful of stock and continue stirring. When boiled away add good ladleful of stock and continue stirring. After 10-15mins stir in kale. Continue stirring and adding stock as required. After 15-20mins rice should be al dente. Stir in sausage and more stock (or water if you’ve run out). Stir for 2 min remove from heat. Add cheese remaining butter, adjust seasoning and sprinkle with parsley. Ummmm! Kale like you’ve never tasted it before.