Everyone is a sucker for a photo of a cute puppy, right? Don’t worry it will all make sense soon.
I don’t often make Risotto as I don’t have the time or patience to be standing at the cooker for 40-50 minutes stirring. However, I came across this recipe for Sausage Risotto which is done in the oven and requires very little stirring just a bit when you brown the sausages and sauté the onion.
This reminded me how much I like risotto and now that I can do it without being chained to the stove I will be making it more as it’s such a quick and easy mid-week meal. I’m going to try and make a Prawn and Pea Risotto at the end of the week. I’ll let you know how it went.
Plus, A percentage of proceeds from sales of all Black Dog Deli products will go to The Labrador Rescue Trust, who have recently homed their 10,000th dog.
Hence the photo of the adorable Lab.
Easy Oven Baked Sausage and Tomato Risotto
Recipe Type: Main
Author: Mediocre Mum
1 TBSP Olive Oil
4-6 Pork Sausages
1 red onion chopped
300 g Arborio Rice
400g tin of chopped tomatoes
375 ml of chicken stock
375 ml of water
Preheat the oven to 200. Heat the oil in a frying pan and fry the sausages for about 10 minutes until they are brown and almost cooked through. Remove from the pan and set aside.
Add the onion to the pan, you may need to add a bit more oil. Sauté for about 3-5 minutes until soft.
Cut the sausages into bite-sized pieces, try not to burn your fingers. I wore an oven mitt.
Add the rice to the pan and cook for a minute, stirring continuously. Add the sausages, tomatoes, stock and water and stir. Bring to a boil then transfer to an oven proof dish. Cover with foil and cook for 30-35 minutes. The liquid should have absorbed. Do check to see if the rice is cooked.
Serve in large bowls and garnish with some dried parsley if you want.
What’s your favourite kind of Risotto?
Disclosure: I received the Risotto complimentary for review purposes.
I love Risotto but I hate making it. I have the attention span of a goldfish and can’t bear to stand in front of the cooker ladling and stirring, ladling and stirring for 30 minutes. So, I was over the moon when I learned that you could do it in the slow cooker, no stirring required! Here is the recipe and I’m sure you can adjust it to whatever recipe you normally use. I think the trick is the amount of liquid to rice ratio.
4 TBSP of olive oil, divided
250 ml of finely chopped onions
65ml of white wine
315g of Arborio Rice
1 litre of chicken stock
1 TBSP of butter
120 grams of shiitake mushrooms
Salt and pepper
3 tablespoons of single cream
30 g of freshly grated parmesan
Heat 3 TBSP of the oil in a frying pan. Sauté the onions until they are soft (approx 3 minutes). Add the white wine and stir continuously for 1 minute. Add the rice and stir and cook until it starts to become transparent, about 3 minutes. Put into the slow cooker and add the chicken stock. Cook for 2 hours on high. No need to stir.
30 minutes before it is finishes, melt the butter and remaining TBSP of oil in a frying pan, add the mushrooms, season with salt and pepper and sauté until they’re soft (Approx 5 minutes). Stir into the Risotto in the slow cooker.
5 minutes before it is finishes stir in the parmesan cheese.
Now, how easy is that? If you do ever try any of these recipe, please fell free to blog about them and link back here! I’d love to see you’re variations.