Crispy Sausage & Tomato Risotto With Kale

Boil a full kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and cook for 4-5 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water

Chop your cherry tomatoes in half

Once the onion is beginning to soften, add the chopped garlic and arborio rice to the pan and cook for 1 min, stirring to coat the grains in the oil

Add your Chinese rice wine and cook for 30 secs

Add your chopped tomatoes and halved cherry tomatoes to the pan and give everything a good mix up

Add the chicken stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is almost cooked

Meanwhile, grate your Italian hard cheese

Wash your shredded kale, then pat it dry with kitchen paper

Heat a separate pan with a drizzle of olive oil over a high heat

Once hot, squeeze your sausage meat from the skins into the pan (clean hands is the best way!) and discard the skins

Break the sausage meat up with a wooden spoon and cook for 6-7 min or until golden, crisp and cooked through (no pink meat!) – this is your crispy sausage meat

Once the rice is almost cooked, add the shredded kale to the pan with a small splash of water and stir everything together until wilted

Add a knob of butter, a generous grind of black pepper and half of the grated Italian hard cheese (save the rest for garnish!)

Give everything a good mix up – this is your tomato risotto