Categorized | Budget Recipes

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Pea and sausage risotto

Preparation Time

10 – 15 minutes

Cooking Time

45 minutes

Ingredients (serves 4)

  • 4 Italian sausages (see note)
  • olive oil cooking spray
  • 1 brown onion, finely chopped
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1/2 cup tomato sauce
  • 4 1/2 cups vegetable stock
  • 1 1/2 cups frozen peas
  • 1/3 cup flat-leaf parsley leaves, roughly chopped
  • 1/4 cup grated parmesan cheese

Method

  1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
  2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
  3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.

Notes

  • You can find Italian sausage in the deli section of your supermarket.