20-Minute Sausage Risotto Bundle

Creamy sausage risotto, done in 20 minutes

Golden bites of free-range salami, toasted pine nuts, green beans and spinach folded through a silky risotto. The secret is a splash of coconut cream at the end, which makes it creamy without any butter or cheese. One pan, veg straight from the freezer, no chopping beyond the salami. Dairy-free, and nobody will notice.

What's included

• Honest to Goodness Organic Arborio Rice 650g — the classic risotto rice, plenty for two risotto nights
• Uncles Small Goods Natural Italian Salami (Nitrate Free) 200g — free-range pork, pinot noir and fennel, crisps up beautifully in the pan
• Ceres Organics Organic Coconut Cream — stirred through at the end for creaminess
• Elgin Organic Green Beans 600g — straight in from frozen
• Elgin Organic Frozen Spinach 600g — straight in from frozen
• Organic Pantry Organic Raw Pinenuts 100g — toasted golden for crunch

Optional add-on: Gevity Bone Broth Body Glue A.M. Cleanse Go Pack 200g — grass-fed beef bone broth with ginger, turmeric and lemon myrtle. One tablespoon makes all the stock for this risotto, and the pouch lasts for many more. Choose "Add Gevity Body Glue pouch" above.

You'll also need: 1.2 litres of chicken or vegetable stock (or the Body Glue add-on), a splash of olive oil, and salt and pepper.

Contains: pine nuts. Made with gluten-free and dairy-free ingredients (check your stock if you need it gluten-free; the Body Glue is gluten-free).

How it comes together

1. Heat 1.2 litres of stock in a saucepan and keep it hot. Using Body Glue? Stir 1 tablespoon into 1.2 litres of hot water instead
2. Dice half the salami (about 100g) and fry in a deep pan with a splash of oil for 2 minutes until the edges crisp
3. Add 2 to 3 tablespoons of pine nuts and toast for a minute until golden
4. Tip in 1½ cups (300g) of arborio and stir for a minute so every grain is coated
5. Add the stock a ladle or two at a time, stirring often and letting it soak in before adding more. This takes about 16 to 18 minutes
6. About halfway through, add two big handfuls of green beans and a handful of spinach, straight from frozen
7. When the rice is tender with a little bite, take it off the heat and stir through about half the coconut cream. Season with pepper, and taste before adding salt, because the stock and salami are already salty
8. Rest for a minute, then serve with a few extra toasted pine nuts on top

20 minutes, one pan, serves 4, with enough rice and veg left over for another night.