Recipe(tried): Oven Baked Spicy Sausage Risotto

night, quite yummy. We also had a shared lunch at school I gave this recipe a try the other day as it was a Teacher's only day. I am not a teacher but a Resource Assistant so we still had to work.

Oven Baked Spicy Sausage Risotto
Serves 4

4 cups chicken stock
1 cup of white wine (and one for the cook)
pinch of saffron threads or 1 tspn turmeric
30g butter
1 tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
2 chorizo sausages, cut into thick slices ( I would add 3)
1 red and 1 gree capsicum, deseeded and cut into cubes
2 cups arborio rice
2 ripes tomatoes, chopped
cracked black pepper
1/2 cup grated parmesan
1/4 cup chopped parsley
salt
extra parmesan saving to serve

1. Preheat oven to 160 c. Heat the stock, wine and saffron in a saucepan, over, and keep at simmering point.

2. Heat the butter and oil in a large ovenproof casserole dish or baking dish, add the garlic and onion and cook over medium heat for 3 mins or until the onion is soft.

3. Add the chorizo and capsicum and cook for 5 minutes or until the chorizo starts to soften. Stir in the rice and cook, stirring, for 1 min. or until the rice is well coated with oil.

4. Add the tomatoes and the stock to the dish. Season with cracked black pepper. Cook, uncovered on the middle shelf of the oven for 30 minutes.

5. Remove risotto from oven, stir in the parmesan, and cook in the oven for a further 15 minutes or until the rice is soft. Stir the parmesan through the risotto, season with salt and pepper. Serve with extra parmesan savhings.

Enjoy

Cheers
Lynda