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Sausages and red wine risotto

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Preparation Time: 10 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5540 times

Ingredients:

Metric Imperial

8 pork sausages

150 ml(s) red wine

400 gm(s) rice

2 handful(s) rosemary (chopped)

1 to 1.5 ltr(s) stock (bouillon is good) veg or chicken

1 onion

1 clove of garlic

50 gm(s) butter

50 gm(s) parmesan

If you like sausages and risotto then you will love this dish...I do!

Posted by: Gragden on 27 February 2008

Click here to view Gragden's Cookery Book

Cooking Steps:

Grill the sausages under a medium grill for a bout 10 minutes, until nicely browned.

Meanwhile chop up the onion and sauté it in half the butter. Add the chopped garlic.

Once softened, add the rice and rosemary and let the rice absorb some of the butter for a moment.

Add the red wine and cook for 2 minutes vigorously, until the wine has been absorbed/evaporated.

Gradually add the stock as it is absorbed by the rice, stirring regularly.

Remove the sausages, chop up and add to the risotto. Cook for a further 10 minutes until the rice is ready.

Stir in the rest of the butter and parmesan, season and serve.