Oven-Baked Spicy Sausage Risotto |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Great tasting risotto with a touch of spice from the sausage. The red and green peppers add colour to this exciting dish. Go on! Spoil yourself! Ingredients:
4 cups chicken stock |
1 cup white wine |
1 pinch saffron thread |
30 g butter |
1 tablespoon olive oil |
2 garlic cloves, crushed |
2 chorizo sausage, cut into thick slices |
1 red pepper |
1 green pepper |
2 cups arborio rice |
2 tomatoes |
cracked black pepper |
1/2 cup finely grated parmesan cheese |
sea salt |
1/4 cup freshly chopped parsley |
parmesan cheese, shavings. to serve |
Directions:
1. Preheat oven to 160 degrees celsius.
2. Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
3. 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.
4. 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.
5. 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.
6. Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
7. Stir the parsley through the risotto, season with sea salt and cracked pepper.
8. Serve with parmesan shavings.
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