Sausage Risotto
MauriceShare
This risotto is a satisfying blend of hearty flavours and wholesome ingredients. Juicy sausages and creamy risotto rice, prepared together with the convenience of Veg Blocks and frozen spinach! A super nutrient-dense dish, easy to make while still having a chat with your partner or looking after the kids. It’s a perfect choice for both busy weeknights or last-minute dinner parties.
Sausage Risotto
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Maurice
Servings
5
Prep Time
5 minutes
Cook Time
30 minutes
The best way to make a nice risotto is to minimise the effort! The classic method of preparing a risotto is cumbersome and time consuming. But not this recipe! Enjoy this this nutritious and delicious risotto for any occasion. Using Orange Veg Blocks gives a nice orange colour that encourages kids to eat lots, and also provides subtle sweetness that pairs perfectly with the pork sausages and parmesan, creating a dish that feels indulgent but is nutritiously balanced.
Ingredients
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6 Orange Veg Blocks, defrosted
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1 ¼ cups Arborio rice (risotto rice)
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1L chicken stock*
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1 small onion
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4 cloves of crushed garlic
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¼ cup white wine (optional)
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1 tablespoon fresh thyme, finely chopped (or any preferred herb)
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2 tablespoons peanut oil (or other oil for cooking)
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Salt and pepper to season
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Parmesan to serve
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5 Italian pork fennel sausages
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250g frozen chopped spinach (1 packet)
Directions
Heat the peanut oil in a medium saucepan. Once hot (but not smoking), add the onion and cook until translucent. Then add the garlic, turn down the heat, and continue to cook the onion and garlic slowly until it nicely browned (make sure you stir occasionally so it doesn’t burn, but don’t stir so much that it prevent browning to occur).
Add the wine and turn up the heat. Reduce until nearly all the liquid has gone.
Add 3 cups (750mL) of the stock, all the rice and the herbs, stirring regularly (traditionally, we would stir the rice continuously to ensure a smooth finished product. But to save time, while you prepare the herbs and sausages….and tidy the mess that has been made…just stir it every few minutes). Find a heat that is a light simmer only. With the remaining 250mL of stock, add a little bit at a time until the desired consistency is met. Ideally, you want to achieve a wet and sloppy mixture. This will take approx. 20 minutes. If you need more liquid, just use hot water. Once finished, add the defrosted Veg Blocks and season with salt and pepper. Mix well. Add a lid to the pot, turn the heat off, and let sit for 10 minutes (to continue soaking up the liquid).
While the risotto rice is cooking, prepare the sausages and spinach.
Heat a frypan on high until it is smoking. Add the sausages and cook for approx. 20 minutes, until completely cooked through and nicely browned all around. Place the sausages on a chopping board and let rest for 5 minutes. Then chop all the sausages into bite size pieces.
For the spinach, simply place all the frozen spinach in a bowl and microwave for 1.5-2 minutes.
To serve: Spoon a serving for risotto on a plate. Top with spinach and sausage pieces. Grate the parmesan over the risotto and serve!
Recipe Note
*If not using homemade stock, or purchased stock that has been freshly made, we recommend Campbells salt reduced Real Stock from the major supermarkets.