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Oven Baked Risotto with Italian Sausages - PAMELA CLARK, AWW

Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main

INGREDIENTS

500g spicy Italian style sausages
1 litre (4 cups) chicken stock
1 tablespoon olive oil
40g butter
2 large brown onions (400g), chopped coarsely
1 clove garlic, crushed
2 cups (400g) Arborio rice
¾ cup (180ml) dry white wine
1 cup (160g) drained semi-dried tomatoes
¼ cup fresh basil leaves
¼ cup (20g) coarsely grated parmesan cheese
METHOD

Preheat oven to moderate.

Heat flame-proof dish on stove top; add sausages and cook until browned all over and cooked through. Remove from dish; slice thickly.

Meanwhile, add stock to medium saucepan; bring to the boil.

Heat oil and butter in same flameproof dish; cook onion and garlic, stirring, until soft. Add rice; stir to coat in the onion mixture. Add wine, bring to a boil then simmer, uncovered, 1 minute. Add stock, sausages and tomatoes; cover with lid and cook in moderate oven about 25 minutes or until liquid is absorbed and rice is tender. Stir once during cooking.

Stir in the basil and cheese.

TIP: Recipe is best made close to serving.

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Tip: Try "lamb & potato" or "Low GI"
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