Chicken Sausage, Pea and Courgette Risotto

Main courseServes 4

Quick and easy to make, this risotto recipe from the team at North Yorkshire based HECK uses fresh seasonal vegetables to create a deliciously simple and comforting supper. For more recipe inspiration and to buy their range online visit their website


1 pack HECK! Chicken Italia Sausages

2 large courgettes (500g in total), cut into ½cm dice

1 large onion, peeled and finely chopped

125g arborio risotto rice

1 clove garlic, crushed

600ml reduced-salt hot chicken or vegetable stock

grated nutmeg

1tsp Dijon mustard

325g fresh or frozen petit pois (defrosted)

Handful basil leaves, chopped, plus a few leaves to garnish

30g parmesan leaves

Spray oil


  1. Spray a large non-stick frying pan with oil, then add the courgettes and cook over a medium-high heat for 5 mins until reduced in size by about a third. Transfer to a bowl and set aside.
  2. Spray the pan with a little more oil. Add the onion and cook over a medium heat for 5 mins until soft.
  3. Stir in the rice and garlic, cook for 1 min. Add a splash of stock, nutmeg, mustard and season with freshly ground black pepper. Keep stirring until the stock has been absorbed.
  4. Continue to add the stock, a splash at a time until it has all been absorbed, stirring continuously throughout. This should take about 15 - 20 mins.
  5. Meanwhile, spray another large non-stick frying pan with oil. Squeeze out small blobs of the sausage meat into the pan and cook over a medium-high heat for 3-4 mins, turning once, until cooked through and deep golden.
  6. Stir the petit pois, cooked courgettes, cooked chicken sausages and basil into the risotto, adding a splash of boiling water if it’s too thick. Cook for 2 mins until piping hot.
  7. Serve immediately, scattered with the Parmesan.