Recipes

Oven-Baked Tomato & Sausage Risotto

The ultimate week-day dinner with your stash of leftover sausages!

Prep Time 10mins
Cook Time 50mins
Difficulty Easy
Serves 4
Oven-Baked Tomato & Sausage Risotto

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion
  • 1 carrot
  • 2 celery stalks
  • 1 1/2 cups arborio rice
  • 1 garlic clove
  • 500g sausages
  • 2 tsp stock powder (vegetable or beef)
  • 2 cups water
  • 2 tins chopped tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cups baby spinach
  • 40g parmesan cheese
  • salt
  • pepper

Method

  • Preheat oven to 200°C
  • Finely dice the onion, celery and carrot
  • In a oven-safe dish (e.g. casserol pan or dutch oven), heat the oil on medium heat
  • Fry the onion, carrot, celery and garlic until softened
  • If using raw sausages: cut these in chunks and add to the pan to fry until browned and almost cooked
  • If using cooked sausages: Slice up and add to the pan with the veggies
  • Add the rice to the pan and cook for 1-2 minutes
  • Add the tinned tomatoes, stock, water and herbs to the mix - then remove from the heat.
  • Cover the pan with foil or a lid.
  • Place the dish in the oven and cook for 30-40mins. Rice should be tender and most liquid should be absorbed
  • Stir through the baby spinach until wilted
  • Serve with parmesan, salt & pepper.