Chipolata sausage, tomato and origanum risotto

Chipolata sausage, tomato and origanum risotto

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Everyone in the family, young and old alike, will love this flavoursome risotto with small chipolata sausages and Arborio rice.

  • Recipe serves4-6
  • Preparation time5 minutes
  • Cooking time50 minutes


  • 12.5 ml Olive oil
  • 1 Small red onion, finely chopped
  • 500 ml Arborio rice
  • 2 Cans Italian diced tomatoes
  • 1 sachet KNORR Chicken a'la King Dry Cook-in-Sauce
  • 12 Chipolata sausages
  • 2 Garlic cloves, crushed
  • 500 ml prepared chicken stock
  • 30 ml Fresh origanum leaves


  • Heat 2 tsp oil in a large saucepan over medium heat and add sausages.
  • Cook, turning often, for 8 to 10 minutes or until cooked through.
  • Set aside.
  • Add remaining oil, onion and garlic to pan.
  • Cook for 3 to 4 minutes or until onion is tender.
  • Add rice and cook, stirring to separate rice grains, for 2 minutes.
  • Add tomatoes, Knorr Fresh Ideas Chicken a la King Cook In Sauce, and stock and cook, stirring, for approximately 20-30 minutes or until rice is tender.
  • Remove risotto from heat.
  • Halve the sausages and stir into the risotto with the origanum.
  • Season with pepper and spoon into bowls and serve.