A rustic risotto with slices of smoked sausage and a big helping of gruyere cheese.
Make sure you have...
Cookeo
Step 1
Peel and mince the shallot, garlic and slice the sausage.
Step 2
Add a bit of olive oil, sausage, shallots, garlic to the Cookeo bowl. Set to browning mode. Cook for 2 minutes, stirring occasionally.
Step 3
Add rice and wine to the Cookeo bowl. Set to browning mode. Cook for 2 minutes.
Step 4
Add 1 cup water per person, stock, salt & pepper, and set the pressure cooker to 10 minutes.
Step 5
When the cooking time is up, add the grated gruyere and mix. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
Energy | 686 cal. |
Fat | 37 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 686 Energy, 37 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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