Sausage Risotto (for everyone)

Food and Drink

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

 

Sausage Risotto (for baby)

baby, Food and Drink

Shopping / Store Cupboard List

  • Handful of baby spinach leavesfullsizeoutput_9c1c
  • 1/4 cup arborio risotto rice
  • Small piece parmesan
  • Small knob butter
  • 1/4 courgette
  • 1 x sausage
  • 1/2 baby stock cube

 

Preparation

  • Wash and chop the spinachfullsizeoutput_9c1e
  • Rinse the rice
  • Grate some parmesan
  • Chop the courgette
  • Remove the sausage meat from the sausage
  • Make 300ml stock

 

Method

 

  1. Heat the butter over a medium heat until melted.
  2. Put the sausage meat and rice into the pan and allow the meat to brown.
  3. Add in the courgette and spinach.
  4. Gradually add in the stock, 1/4 cup at a time, stirring constantly until it has been absorbed by the rice.
  5. Don’t take your eyes off the risotto (if you can help it!): every time the stock is nearly gone, add more and repeat.
  6. Allow the risotto to bubble away as it cooks.
  7. When you add the last bit of stock, add the parmesan and stir it through.

Notes

I find these quantities are perfect for two baby sized meals (my little one is 11 months).

The spoon we are using is a proper risotto spoon! It has a hole in it to further enable the ‘agitating’ of the starch in the rice. But mostly it’s a pretty heart spoon so what’s not to love!

Verdict: Success!