Sausage Risotto
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 6
Yields: 18 cups
Ingredients
- 2 tablespoons oil
- 6 chicken sausage or 6 beef sausages or 6 pork sausage
- 1 onion, diced
- 1 1⁄2 cups arborio rice
- 425 g crushed tomatoes
- 3 cups chicken stock
- 1 teaspoon garlic
- 1 tablespoon Worcestershire sauce
- 1 large carrot, diced
- 1⁄2 cup frozen green beans
- 1⁄2 cup frozen peas
- 1⁄2 cup frozen carrots
Directions
- In a large and deep fry pan/skillet that has a lid, add the oil.
- On a medium high heat, add and fry the sausages.
- When cooked remove and chop sausages into bite size wheels.
- Do not remove the oil from the pan.
- Add the onions to the oil and fry until translucent (about 2-3 minutes).
- Add the rice and stir to get coated in the oil.
- Add all the remaining ingredients (including the sausages).
- Turn the heat down to a low simmer and cover with the lid.
- Simmer for 35-45 minutes, do not lift lid and check until at least 35 minutes.
- Check to see if the rice is cooked at 35 minutes, cook a little more if required.
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