How To Cook Sausage Risotto
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How To Cook Sausage Risotto
In this recipe Chef Paul Mulvenna-Pegrum makes an Italian classic with a twist- sausage risotto. This dish is perfect as a winter supper topped with some oven dried tomatoes. Buon appetito!
- Prep:
- 5m
- Cook:
- 25m
- Total:
- 30m
- Serves:
- 2
Ingredients
- 100 g risotto rice
- 1 red onion, diced
- 100 g mushrooms, diced
- 4 garlic cloves, diced
- 1 pork sausage, cooked and chopped
- 1 chorizo sausage
- parsley, chopped
- 300 ml beef stock
- oven dried tomatoes
- olive oil
Method
Heat some oil in a frying pan and add the rice. Mix well, then add the onions, garlic, mushrooms, parsley and sausage.
Add the stock and simmer gently. Mix every so often until the rice is cooked. This should take about 20 minutes.
Add your chorizo, heat through and serve topped with oven dried tomatoes.