Oven baked sausage and tomato risotto Recipe
 
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Oven baked sausage and tomato risotto Recipe








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Oven baked sausage and tomato risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 minutes
Ingredients
-
 1 tbsp Olive oil
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 400g Thin Italian sausages
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 1 Red onion, chopped
-
 1 1/2 cups Risotto rice
-
 2 Celery stalks, diagonally sliced
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 400g can diced tomatoes
-
 1 1/2 cups chicken stock
-
 1 1/2 cups water
-
 1/4 cup chopped fresh flat-leaf parsley, to serve
 
Instructions
Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproof saucepan over medium heat. Fry sausages for 10 minutes, turning until browned and almost cooked. Remove from pan.
Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft. Slice sausages into bite-sized pieces.
Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.
Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Serve sprinkled with parsley.


Originally Submitted 4/8/2008




5 Out of 5 from 1 reviews

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Oven baked sausage and tomato risotto Recipe - Entrees - Maindishes
 
     

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