Oven-Baked Spicy Sausage Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 160 degrees celsius.
  • Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
  • Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.
  • Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.
  • Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.
  • Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
  • Stir the parsley through the risotto, season with sea salt and cracked pepper.
  • Serve with parmesan shavings.
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