D and I are both pretty busy working full time, writing and doing amdram (he’s just landed a part doing the History Boys!). In fact you could technically say we were a busy family if you count the rabbits demolishing cardboard boxes and hiding behind the sofa. Anyway I’ve started trying to think of some relatively quick and healthy recipes that’ll keep us going all evening.

Anyway, I felt like a start home maker (for once) making this as I used home made chicken stock in this, which did actually make all the difference (but is absolutely not essential and alas I now have no more).

To make enough risotto for 4 people you will need:

6 sausages

250g-300g risotto rice (not going to lie, I just used up a bag of rice and didn’t measure)

1 small onion – sliced

1 clove garlic – peeled and crushed

Chicken stock (about 1L)

1 glass white wine

1/2 broccoli head – cut into small pieces

1 courgette

Rosemary

Pecorino cheese

Salt and pepper

Butter

Fry the onion and garlic in butter until soft over a gentle heat. Remove the sausages from their skins and fry them with the onion and squish this into small pieces before the sausage is cooked.

Fry the rice in this for 1 minute and then add half the chicken stock, rosemary and wine and turn down to a low heat. Stir this occasionally and add more stock as the rice absorbs the liquid (and it evaporates). Once the rice seems partially cooked add the broccoli and either spiralize in the courgette (or use a potato peeler to make small pieces of it). Once the rice and vegetables are cooked season with salt and pepper. To serve top with the percorino cheese.

Serve to your busy (and hungry) family members. Although perhaps not to your bunnies/cat/goldfish.