Oven Baked Italian Sausage Risotto

May 20, 2010 § 1 Comment

I love one pot meals. Yanno the ones you just chuck everything into and hope for the best, and then they come out tasting soooo good? This is one of them. It’s one-pot aside from the pre-cooking snags bit. It makes a big batch and it would serve about 6 I reckon. This could also be done in the slow cooker – no pre-cooking the sausages for then, though, just all in and cook on low for 6-8 hours. This risotto is a special one as it requires no constant stirring or critical attention, which is my kind of risotto!

What you’ll need:

  • 500g organic beef sausages or other good-quality ones, Chorizo would rock in this
  • 1 small red capsicum, diced into small bits
  • 1 cob of corn, kernels sliced off
  • 1 small onion, diced thinly
  • handful (about 6) mushrooms, diced thinly
  • 2 cloves of garlic, crushed and diced thinly
  • 400ml of Passata, or 1 x 420g tin of diced tomatoes, pureed
  • 1 cup of Arborio rice
  • 2 cups vegetable stock
  • Handful of basil leaves, sliced thinly
  • Salt and pepper to taste
  • Good handful of Parmesan to garnish

How to make it:

  1. First you wanna dry-fry your sausages on a med/high heat. You won’t need any oil as the fat from the sausages will eliminate and be plenty enough to cook them in. Keep turning the sausages til they’re slightly charred and cooked through, remove from pan and set aside to cool. When cooled, dice into thin discs.
  2. Now you’re gonna prepare the risotto. Preheat your oven to 180 degrees.
  3. Get a deep casserole dish, and place the chopped vegetables into it, along with the rice, tomato puree, garlic, stock, basil leaves and season with salt and pepper. Stir to combine it thoroughly. Now add your sausages and kind of plop them onto the surface of the casserole dish, so they’re on top of the rice and other ingredients. Whack this into the preheated oven and cook for about 40 minutes, or until the dish is bubbling and the rice looks plump.
  4. Heap some spoon fulls into a bowl and add a good serving of Parmesan cheese on top while it’s hot, so it melts and goes all delicious and gooey.

And that’s it! Enjoy. It’s a perfect Winter meal and if you’re catering to fussy toddlers I find the vegetables can be diced nice and thinly or even whizzed in a food processor and they hide well, plus taste great. This is a big favourite here with my 3 y/o. 🙂


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