Sausage Risotto
This recipe is so easy to make, its one of the first recipes I made at school, and I have been making it ever since. Its perfect to serve on a cold winter night. I usually serve this risotto with warm tear and share bread and potato wedges. I even make a vegetarian version by omitting the sausages and using vegetable stock that I serve at summer bbq's and picnics.
Ingredients
Serves: 4
- 250g sausages
- 1 tablespoon cooking oil
- 75g rice
- 1 medium onion
- 100g mushrooms
- 50g garden peas
- 50g sweetcorn
- 375ml hot water
- 1 chicken stock cube
- salt and pepper
- 1 tablespoon Worcester sauce
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Gently fry the sausages in the oil until cooked and brown. Put them on a plate.
- Wash the rice in a sieve under a cold tap. Peel and chop the onion. Wash and slice the mushrooms.
- Add the onion and rice to the frying pan. Fry for about 7 minutes, keep stirring so that it does not stick.
- Add the mushrooms, peas, sweetcorn, cooked sausages, stock cube, water, sauce and seasoning. Simmer very gently for about 12 minutes until the rice is tender and all the water is absorbed.
Freezing tip
I usually double or treble the ingredients and make a large batch and freeze the remainder (defrost at room temperature and microwave to warm).
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Reviews & ratings
Average global rating:
(12)
Reviews in English (12)
Are u using normal rice or risotto rice?? - 12 Jun 2014
This was delicious! I had no mushrooms or sweetcorn, just the onion and pea's. I caramelisd the onion whilst I cooked the sausages, then followed rest of instructions/ingredients and it was absolutely scrummy! Oh and I grated cheese on the top to serve! - 16 May 2011
This was so easy to make and went down really well with all the family.I have also done a chicken and chorizo version. - 17 May 2010