Wednesday, April 9, 2008

Tomato and sausage risotto bake

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Tomato and sausage risotto bake

Ingredients (serves 4)

  • 1/4 cup olive oil
  • 1 brown onion, finely chopped
  • 1 1/2 cups arborio rice
  • 2 garlic cloves, crushed
  • 2 1/4 cups chicken stock
  • 810g can chopped tomatoes
  • 250g Italian sausages
  • 30g parmesan cheese, finely grated
  • 1/4 cup small basil
  • Preheat oven to 200°C. Heat 2 tablespoons oil in a heavy-based, flameproof casserole over medium heat until hot. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add rice and garlic. Cook, stirring, for 2 minutes or until rice is coated in oil mixture. Add stock and tomatoes. Bring to the boil.
  • Cover. Bake in the oven for 30 minutes or until rice is just cooked through.
  • heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Cook sausages
    Cut into 2cm-thick slices.
    Remove risotto from oven. Add sausages and parmesan. Stir to combine. Season with salt and pepper. Top with basil and serve.
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