Baked Sausage Risotto

A RECIPE TO USE YOUR HOMEMADE STOCK

I love risotto. It is a comfort food to me. I eat it rarely but when I do it is a real treat. I have been converted to a baked risotto and will probably never go back. Although I do think a normal risotto is probably a bit tastier, a baked risotto saves a lot of work and turns the dish into one you can just bung into the oven. A handy thing when living with toddlers.

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Here is the risotto I made the other day:

Ingredients

-1 onion diced

-1 sweet potato cubed

-6 mushrooms sliced

-1/2 cup of frozen peas

-2 cups of arborio rice

-5 cups of homemade chicken stock and about 1/2 a cup of water (you can add a bit more water and less stock if you like)_

– 6o gms of butter cut into squares

-4 good quality free range sausages

-Grated fresh parmasean

-Parsley finely chopped

 

Method:

-Pre-heat oven to 190 degrees

PlaceĀ prepared onion, mushroom, sweet potato, rice, stock and water to a large baking dish. Spread nobs of butter over the dish

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-Cover tightly with foil and place in oven. This is baked for about 45 min to 1 hour.

-Meanwhile, fry the sausages and cut into thumb sized pieces

-After about half an hour check the risotto (mine is usually still full of liquid at this point) and add the peas and sausage.

-After 45 mins to 1 hour (since initially placing in the oven), take the risotto out and check it is ready. The rice should be cooked but not dry.

-Serve with Parmesan and parsley

 

Enjoy