Try chorizo or fennel sausages.


  • 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)


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

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