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Ingredients
  • 3 Co-op Butcher’s Choice Cumberland sausages
  • 1 tbsp Co-op olive oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and chopped
  • 1 clove garlic, crushed
  • ½ tsp smoked paprika
  • 100g Co-op piccolo tomatoes, halved
  • 150g risotto rice
  • 400ml chicken stock, made with ½ stock cube
  • 100g Co-op frozen peas
  • 1 tbsp flat leaf parsley, chopped
  • Add to my shopping list Print recipe
  • subheading: Check out the nutritional information:
  • subheading: Amanda's top tip:
  • Just swap the sausages for mushrooms and use veg stock to make this veggie friendly
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