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Italian Sausage and Onion Barley Risotto

EasyQuickUnder $10/4 servesMain Meals ItalianNew Recipes
Serves 4Time 45 mins
Fat - total 4g 6%
Fat - saturated 10g 42%
Salt 1505mg 65%
Protein 20g 41%
Carbs 27g 9%
Sugar 3g 4%
Energy 1715kJ 20%
Fibre 8g 25%

% based on an adult’s recommended daily intake


  • ( 15 grams) Butter
  • ( 1 tbsp) Olive Oil
  • ( 1 medium) Brown Onion
  • ( 4 sausages) Italian Sausages
  • ( 2/3 cup) Pearl Barley
  • ( 2 1/2 tsp) Fresh Thyme
  • ( 125 ml) White Wine
  • ( 1300 ml) Stock
  • ( 1 1/4 cup) Kale
  • ( 1/3 cup) Parmesan Cheese
  • ( 1 long chilli) Long Red Chilli


  1. In a large saucepan, melt butter and oil on high. Sauté onion 2-3 minutes until tender.
  2. Add sausage meat and cook for 5 minutes until browned, breaking up lumps with a wooden spoon.
  3. Add barley and thyme and cook, stirring, 2-3 minutes until slightly toasted. Add wine and simmer, stirring until almost completely evaporated.
  4. Add stock, half cup at a time, stirring between each addition until all stock is absorbed (about 25 minutes), adding kale with final half cup stock.
  5. Simmer, covered, 2-3 minutes until stock is absorbed and kale has wilted. Stir in parmesan through and season. Serve with chilli and extra grated parmesan.
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