BARILLA RISONI RISOTTO

WITH ITALIAN SAUSAGE AND RED WINE AND GARLIC SAUCE

Made with

Barilla Risoni

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Prep
Cook
Skill
Beginner

Try cooking risoni like a risotto, it's a quicker and delicious alternative.

676.3
Calories
31.7g
Total Fat
24.4g
Protein
68.4g
Total Carbohydrates

Ingredients

Ingredients for 5 people
  • 400gr Barilla Risoni pasta
  • 1 jar Barilla Red Wine & Garlic sauce
  • ½ onion, finely chopped
  • 250g Italian sausage, skin removed
  • 1L chicken stock
  • 25g unsalted butter
  • 40g continental parsley, chopped
  • 50ml Extra Virgin Olive Oil
  • 80g Parmigano Reggiano
  • Sea salt and black pepper, to taste

Instructions

  • TO START

    In a large frypan, heat the oil, add the onions and cook for 2-3 minutes. Add the sausage and cook, stirring occasionally, for 2 minutes.

  • ADD THE RISONI

    Add the Barilla Risoni and stir for 2 minutes.

  • BOIL THE STOCK

    In a separate saucepan, bring stock to the boil. Start adding a ladle of boiling stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add the Red Wine & Garlic sauce and more stock; repeat until the pasta is cooked.

  • COMBINE AND SERVE

    Once cooked, remove from heat and stir in the cheese, butter, parsley and season with sea salt and pepper. Serve hot.


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