Easy Oven Baked Sausage and Tomato Risotto

Black Dog RisottoStir Free Sausage and Tomato Risotto

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.

Oven Baked Sausage RisottoI used Black Dog Risotto and Tomato but you could use plain Arborio rice but it probably wouldn’t have that extra zing.

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
Cuisine: Italian
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4
  • 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
  • dried parsley
  1. 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.
  2. Add the onion to the pan, you may need to add a bit more oil. Sauté for about 3-5 minutes until soft.
  3. Cut the sausages into bite-sized pieces, try not to burn your fingers. I wore an oven mitt.
  4. 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.
  5. 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.

Salmon and Cucumber Risotto (Slow Cooker)

This was surprisingly nice and has gone onto our ‘keeper’ list.  It was light, fluffy and tasty, perfect for a warm spring evening.

Serves 4

Cooking Temp: High

Time: 2 hours 45 minutes

WW Pro Points:  11 per serving



  • 25 g butter
  • Small bunch of spring onions, finely chopped
  • ½ a cucumber, peeled, seeded and chopped
  • 250g risotto rice
  • 1 litre of fish stock
  • 200ml of white wine
  • 450g salmon, skinned and cut into chunks
  • Dried Tarragon, couple of pinches
  • Salt and pepper



  1. Preheat the slow cooker on high.  Put the butter in and allow it to melt, about 15 minutes.
  2. Add the cucumber and spring onions, stir, cover and cook for 30 minutes.
  3. Stir in the risotto, add the stock and wine.  Cover and cook for an hour and a half.  Stirring occasionally.
  4. Mix in the salmon and tarragon and cook for 30 minutes.  Season to taste with salt and pepper.

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Slow Cooker Shiitake Mushroom Risotto

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


  1. 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.
  2. 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.
  3. 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.