Caramelised Onion Sausages
with Oven-Baked Tomato Rice
Hearty, flavourful and packed with colourful veggies, our caramelised onion sausages the perfect midweek meal. Even better, the oven-baked tomato rice means less time in the kitchen and more time eating!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Red Pepper
1
Garlic Clove
1
Green Beans
1
Flat Leaf Parsley
4
Caramelised Onion Sausages
(Contains Sulphites)
1
Tomato Puree
1
Smoked Paprika
175
Risotto Rice
1
KNORR Chicken Stock
1
Mature Cheddar Cheese
(Contains Milk)
½
Red Chilli
Not included in your delivery
400
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and boil your kettle. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds. Roughly chop the flat leaf parsley (stalks and all). Arrange the sausages on a lightly oiled baking tray. IMPORTANT: Wash your hands after handling raw meat.
Heat a splash of oil in a large ovenproof saucepan on medium-high heat. Add the onion and pepper. Cook until soft, 3-4 mins, stirring frequently. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Meanwhile, pop the sausages in the oven and roast on the top shelf until golden and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Add the tomato puree, garlic, smoked paprika and arborio rice to the pan with the onions and peppers. Stir to coat the rice in the mixture. Pour in the boiling water (see ingredients for amount) and stock pot. Stir to dissolve. Bring to the boil, cover with a tight fitting lid (or foil) then transfer to the oven and bake for 20-25 mins.
Meanwhile, fill a saucepan with water and put on to boil. We will use it for the green beans later. Grate the cheddar cheese and then halve the chilli lengthways, de-seed then finely chop. Keep to one side. Have a quick tidy up while you have time.
When the water comes to the boil, add a pinch of salt and the green beans. Cook until tender, 4-6 mins then drain in a colander. When the sausages are ready, remove from the oven and then chop into bite-sized pieces. Keep warm, wrapped in foil. When the rice is cooked, remove it from the oven and mix in the green beans, the cheese and half the parsley. Taste and season with salt and pepper if needed.
Share the rice between your bowls and top with the sausage pieces. Finish with a sprinkle of remaining parsley and chilli for those that want some heat! Enjoy!
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