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Risotto with Hénaff sausages

Risotto with Hénaff sausages

4

Easy

25 mn+ 1 h de cuisson

Ingredients

  • 2 trays of Hénaff Nature fresh sausages
  • 300g rice
  • 1/2 green cabbage
  • 1 onion
  • 80g butter
  • 100g Parmesan cheese
  • 1 glass of white wine
  • 1 liter vegetable stock
  • olive oil

Preparation

  1. Remove the outer leaves from the cabbage and slice into thin strips.
  2. Blanch for no more than 2 minutes in lightly salted boiling water. Repeat this operation once, not forgetting to change the water.
  3. Cook the Saucisses Fraîches Hénaff in a frying pan over low heat, then add the onion and brown. Do not pierce the Saucisses Fraîches Hénaff. Add a little olive oil.
    Coat the rice in this mixture.
  4. Remove and cut the Hénaff sausages into small pieces.
  5. Moisten the rice with the white wine, allow to evaporate, then add the cabbage and stock and continue cooking.
  6. A few minutes before the end of cooking time, add the remaining butter and grated Parmesan.
  7. Serve piping hot.

Product used

Nature

Tip

We advise you not to use fat when pan-frying Hénaff sausages: sear them over medium heat for one minute, then cook over low heat for ten minutes, turning regularly. For larger sausages, double the time.

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