© Photography by Steve Baxter
A creamy risotto made with round slices of Herta Frankfurters Classics, baby courgettes and peas - its bound to become a family favourite.
Serves 4
Preparation time: 10 minutes
Cooking time: 30-40 minutes
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1 tbsp olive oil
1 large onion, finely chopped
350g pack Herta Classic Frankfurters, chopped
350g (12oz) risotto rice
juice of ½ lemon
1.5Ltr (2 ¾pt) hot chicken or vegetable stock
300g (10 ½oz) small courgettes, or baby if available, sliced
250g (9oz) frozen peas
freshly ground black pepper
55g (2oz) freshly grated Parmesan cheese
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Heat the oil in a large pan and cook the onions and frankfurters until the onions are softened.
Add the rice, stirring until well coated. Squeeze in the lemon juice. Stir in the hot stock, bring to a boil and simmer, stirring regularly for 10 minutes.
Add the courgettes and continue to cook for a further 7 minutes, checking that there is enough stock. Add a little more hot water if needed.
Stir in the frozen peas and cook until heated through. Remove from the heat, season with black pepper and stir through the Parmesan cheese.
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Other recipes you might like
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Frankfurter Fajitas
Cheesy Frankfurter Pasta Twists
Cherry Tomato Frankfurter Pasta
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