Oven-Baked Sausage and Tomato Risotto

Try chorizo or fennel sausages.

Ingredients


  • 400 g sausages
  • 1 onion, chopped
  • 2 garlic cloves (finely sliced)
  • 300 g arborio rice
  • 1 carrot (finely diced)
  • 2 celery stalks (finely sliced)
  • 3 tblsp chopped parsley
  • 750 ml chicken stock
  • 400 g tin of cherry tomatoes
  • 100 ml dry white wine
  • salt and freshly ground black pepper
  • olive oil
  • parmesan shavings (to serve)

Method

  1. Preheat the oven to 180°C.
  2. Heat some oil in a casserole dish over a medium heat.
  3. Cook the sausages for 15 minutes, until fully cooked. Remove from the pan and slice into bite-sized pieces. Set aside.
  4. Add the onion to the pan and sauté on a low heat for 7-10 minutes, until lightly golden.
  5. Add the garlic and cook for 1 minute.
  6. Add the rice, carrots, celery and parsley. Allow to cook for 2 minutes, stirring from time to time.
  7. Return the sausages to the pan.
  8. In a separate pan, heat the chicken stock and tomatoes, then add the wine, stock and tomatoes to the casserole dish.
  9. Stir and cover tightly with foil or a lid.
  10. Place in the oven and cook for approximately 45 minutes, until the liquid is absorbed and the rice is just tender, stirring occasionally.
  11. Sprinkle with Parmesan shavings and drizzle with some olive oil.




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