Usually when I make risotto I'm a firm believer in stirring and adding liquid gradually. Baked risotto goes against this and so I'm not really sure about how I feel about this dish yet.
Today I found some spicy italian sausages in the freezer and decided to make a risotto out of them. After my usual trawl through various recipes I came across 2 that appealed to me, one an oven-baked sausage and tomato risotto and the other a spicy sausage risotto. Since I couldn't choose between them I decided to make them both!
For 4 people:
A good glug of olive oil
4 italian sausages
1 red onion, chopped
1 white onion, chopped
2 cloves garlic, crushed and chopped
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 yellow pepper, chopped
large handful broccoli florets
300g arborio risotto rice
1 tin tomatos
800ml ish water
1 chicken stock cube
salt and pepper
200C, 30 mins
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