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.
I usually double or treble the ingredients and make a large batch and freeze the remainder (defrost at room temperature and microwave to warm).
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