This recipe is a lovely, tasty dish without any of the stirring nonsense.
Sausage Risotto has always been the way to my husband’s heart. He loves it, but my version, made since we first moved in together 100 years ago, is just a bit 1994. This recipe, however, is delicious and right up to date. It’s based on the most amazing dish we had recently at our very favourite restaurant in Bembridge. Clyde chose this when we visited in January and I looked on enviously at his supper throughout the entire meal. I decided to recreate this dish and with the help of the Lockslane blog and a simple baked risotto recipe from Ina Garten via the Food Network, I have come up with my very own Baked Risotto with Sausage recipe, and even if I do say so myself, it’s extremely good.
Risotto has always been one of favourite winter dishes, just the whiff of garlic sautéing is enough to get my mouth watering. However, it’s rare I can face standing around stirring stock and white wine into the rice for half an hour. With this Baked Risotto with Sausage there is none of this kerfuffle. Just rice and stock, baked, then some salty parmesan, peas, wine and butter stirred through at the end. As for the sausage, this is cooked to crisp, golden perfection and tumbled on top of your risotto and garnished with some extra sage and extra parmesan. I used some full flavoured herby sausages for my baked risotto and them tarted them up with some extra fresh sage; it is well worth using some lovely quality sausages for this.
This is another one of my best recipes which is snuggy enough for a family supper but also stylish and delicious enough to served to guests. Not that I have had the chance to serve this to guests yet, as Clyde is loathe to share it with anyone.
This recipe will appear on Lucy Loves later this week.
Baked Risotto with Sausage Recipe
Serves 3 to 4, appetite dependent
You won’t need any challenging equipment
- 300g Arborio rice
- 1.25 litres chicken stock
- 125g parmesan, finely grated
- 125ml white wine
- 50g butter
- 150g frozen peas
- Plenty of salt and pepper
- 600g sausages, skinned or use pre prepared sausage meat, use something full flavoured
- 1 tablespoon olive oil
- 3 tablespoons freshly chopped sage
- Extra Parmesan and some fresh sage leaves to garnish
Pre heat your oven to 160 degrees fan assisted and take an oven proof baking dish.
Tip the rice into the baking dish and then pour over 1 litre of the chicken stock. Stir then put the lid on and place in the oven and bake for 45 minutes.
While the risotto is cooking, crack on with the sausage. Skin the sausages and heat a tablespoon of oil in a large frying pan over a medium to high heat. Add the sausage meat and break up using a wooden spoon. Brown the sausage meat well, then turn down the heat and cook until crisp and cooked through. This should take around 20 minutes. Once golden brown, stir through the chopped sage and leave to one side, keeping warm.
When the initial 45 minutes risotto cooking time is up, remove from the oven and take off the lid. Add the peas, final 250ml stock, white wine, parmesan and butter. Stir well and put the pan on a low heat to cook for a further 5 to 10 minutes or until the risotto is creamy and soft. Season well then spoon a generous amount onto your serving plates.
Top with the crisp sausage meat then garnish with some parmesan shavings and extra sage leaves. Serve immediately whilst piping hot.