Little boys pork fennel and sage sausages with herb & crème fraiche risotto and pineapple chili salsa

1 packet little boys pork sage and fennel sausages

Pineapple salsa

• ¼ Pineapple diced
• ½ tsp raw sugar
• ¼ Chili diced
• ¼ tsp fresh sliced mint
• ¼ tsp fresh diced coriander
• 1 tsp white wine vinegar

Herb and crème fraiche risotto

• 150gm sort grain rice
• 1Tbsp olive oil
• 400ml vegetable stock
• 50gm onion
• 25gm butter
• 20gm fresh chopped herbs (chives, parsley, basil, thyme)
• 50gm Crème fraiche
• 30gm Parmesan
• 50ml white wine

Heat stock
Over a medium heat, heat a pot and add the oil
Add the onion and sweat until soft and no colour
Add the rice and cook for a minute, add the wine and cook until all wine is gone
Add half the stock, and keep added until rice is cook “al dente”
Season with salt, pepper, add the crème fraiche and herbs, half the parmesan and the butter
When serving, serve hot and top with half the Parmesan

To serve, cook sausages as per packet, on a plate at the rice, top with the parmesan, top with two sausages and finish with a spoon of salsa.
Enjoy