Sausage Risotto (for everyone)

Shopping / Store Cupboard List

  • 2 x shallots
  • 1 cup arborio risotto rice
  • Large knob butter
  • 1 cup red wine (optional)
  • 1 litre stock (I use Italian Brodo, but any stock works)
  • 5 sausages (either chopped up or whole, depending on how long you have!)
  • Dried chilli flakes (I use 1 tsp)
  • 1/2 courgette
  • 1 bag spinach
  • Parmesan
  • Salt and Pepper

Preparation

  • Chop the shallots
  • Rinse the rice
  • Make the stock
  • Prep the sausages (if you aren’t chopping them up, pierce holes in the skin)
  • Chop the courgette

Method

  1. If you have a risotto pan, use that, otherwise a large non-stick frying pan is ideal.
  2. Heat the pan on a medium heat and melt the butter.
  3. Add the shallots, chilli and rice and stir until softened.
  4. Add the sausage and gently heat until browned.
  5. Pour in the red wine (if using) and allow to bubble to cook off the alcohol.
  6. Add the courgette.
  7. Add the stock 1 cup at a time, stirring constantly, until it has been absorbed, then add another.
  8. Repeat until nearly all the stock is in.
  9. Season to taste.
  10. Put the spinach on top of the rice, pour over the last bit of stock and stir.
  11. Keep stirring until the spinach has wilted and the risotto is your preferred consistency.
  12. Put a couple of knobs of butter on top and grate over the parmesan.
  13. Serve quickly!

Notes

Prep Time: less than 10 minutes

Cooking Time: around 30 minutes

 

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