Skip to main content

Tomato Risotto with Mediterranean sausage and tender stem broccoli

Heat some oil in a pan and cook sausages.

Meanwhile, bring a pot of water to the boil and add salt.

Once the water is boiling add the broccoli and blanch for 5 minutes.

Heat the risotto as per chosen method on pack.

Divide the risotto between 2 plates and drizzle with olive oil and parmesan (or vegan cheese).

Place the cooked sausages on top.

Serve with blanched tender stem broccoli. 

Cully and Sully Risotto stuffed Squash with Coolea Cheese

Preheat the oven to 160 degrees C.

Prepare the pumpkin by slicing off each end (this will allow the pumpkin halves to lie flat) and then splitting the pumpkin down the middle.

Remove the loose flesh and seeds and discard.

Lie the pumpkin halves on a baking tray and drizzle with olive oil and season with salt and pepper

Fill the cavity of the pumpkin with Cully and Sully risotto and place in the oven for 1 hour.

After 1 hour remove the tray from the oven cover the pumpkins in a generous grating of cheese.

Flat top mushrooms stuffed with Cully and Sully Mushroom risotto, gratinated with blue cheese breadcrumbs

Preheat the oven to 160 degrees C

Remove the stalks from the mushrooms and place them top side down on a baking tray and drizzle with olive oil. Season with salt and pepper.

Chop up the leftover stalks.

Melt the butter in a pan and toss in the stalks. Cook until tender and then toss in the breadcrumbs. Season with salt and pepper. 

Cook until golden brown.

Remove from the heat and allow to cool. 

Crumble in the blue cheese and add the chopped parsley.

Crumble everything together.

Subscribe to Risotto