Red Wine & Sausage Risotto
| Author: Jo Densley | Published: 8th April 2008 21:32 |
RED WINE & SAUSAGE RISOTTO
Ingredients:
- a glug of olive oil
- 8 best pork sausages
- 2 cloves garlic
- 1 onion
- 500g risotto rice
- 1 large glass of red wine (250ml)
- 1.25 litres of vegetable stock
- Grated Parmesan fi
- Heat the oil and fry the sausages for approx 10 minutes or until cooked thoroughly
- Remove the sausages and put to one side and then fry the garlic and onion until soft
- Stir in the rice and cook for 1 minute, then stir in the wine, turn up the heat and cook for 2 mins until the wine has evaporated (it will smell gorgeous now!). Pour in half of the stock and cook for 10 mins, or until the liquid has evaporated, stirring frequently.
- Add the remaining stock and continue to cook gently, stirring occasionally. Again for approx 10 mins or until all the liquid has been absorbed and the rice is cooked. Chop each sausge into bite size chunks and add to the rice. Season with salt & pepper.
- Divide the risotto between 4 bowls, sprinkle with the grated parmesan and serve with a green salad and crusty bread.
