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Instructions |
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Coat a non-stick pan with spray oil and cook
sausages on outside and slice and cook again at med
heat. Remove from pan.
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Add and heat olive oil on medium hot pan and saute
rice and finely diced onion until a buttery
translucent colour and rice slightly golden.
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Return cook sausage slices to heat and rice
mixture and add stock, warmed in a seperate pan,
1/2c at a time. Be sure to allow risotto to boil
down till stock absorbed but still sludgy wet
between additions. Add white wine (cool) in
between stock additions.
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Stir in grated parmesan before serving.
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Serving
Suggestions |
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Serve with large green salad dressed with 2 tblsp ETA balsamic dressing
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Originally Submitted
7/20/2013
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