Sausage Risotto

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This product utilises the gluten free sausages and makes them into a filling nutritious meal. It is wheat, dairy and gluten free.

4 gluten free sausages

1 tablespoon of cooking oil.

75g (3oz) rice

1 medium onion, chopped

50g (2oz) chopped mushrooms

50g (20z) sweet corn

50g (2oz) peas

375 ml / three quarters of a pint of hot water

Chicken or vegetable stock cube

Salt and pepper

1 tablespoon of Worcester sauce


1. Pierce the sausages and fry them in a little oil until they are golden brown.

2. When the sausages are cooked, put them on a plate to cool.

3. In the same pan fry the vegetables for three minutes on a low heat.

4. Add the raw rice and fry for a further minute.

5. Add the water, stock cube, Worcester sauce, salt and pepper. Leave to simmer for 12-14 minutes. (until the rice is cooked)

6. Meanwhile, slice up the sausages.

7. When the rice is cooked, add in the sausages and mix well.

8. Serve.

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