Gruyere and sausage risotto
190 reviewsA rustic risotto with slices of smoked sausage and a big helping of gruyere cheese.
Ingredients
Utensil
Thermomix
recipe
Step 1
Peel the shallot and garlic, then place them in the bowl, mixing for 5 seconds/speed 5. Add the sliced sausage then cook for 2 mins/120°C/reverse mode/speed 2.
Step 2
Add the rice, the wine and cook for 3 minutes/120°C/reverse mode/speed 1.
Step 3
Add a 2/3 cup of water per person and the stock. Cook for 15 mins at 100°C/simmer mode/speed 1.
Step 4
Once the rice is cooked, add the gruyere, mix for 30 sec / speed 1. Season and serve!
Nutrition facts
Average estimated amount for one serving
| Energy | 645 cal. |
| Fat | 33 g |
| Carbohydrates | 58 g |
| Protein | 26 g |
| Fiber | 0.99 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Gruyere and sausage risotto" contains 645 Energy, 33 g of Fat, 58 g of Carbohydrates, 26 g of Protein, 0.99 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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