Quick & Easy

Baked risotto with sausage and cherry tomatoes

This oven-baked risotto is perfect for a quick family dinner. Hearty and delicious, minus all the stirring!
Baked Risotto with Sausage and Cherry Tomatoes
1H 5M



1.Preheat oven to 180°C/350°F.
2.Pour the stock into a medium saucepan. Turn the stove on to high and boil the stock. Turn down the heat. Put a lid on the pan and let it simmer.
3.Meanwhile, heat a large frying pan over medium heat. Put the sausages into the pan; use tongs to turn them occasionally, until they are brown all over and cooked through. Use the tongs to take the sausages out of the pan; put them on a plate lined with absorbent paper to soak up the fat. When they are cool enough to touch, move them to a board; cut them into thick slices.
4.Put the oil into the same frying pan. Add the onion and garlic; stir with a wooden spoon until the onion is soft. Add the rice; stir to coat the rice in the onion mixture. Carefully pour in the hot stock and add the sliced sausages; stir to mix them in.
5.Put the mixture into a large shallow ovenproof dish. Cover with foil. Put the dish into the oven and bake for 8 minutes. Take the dish out of the oven and use tongs to lift off the foil; stir the rice mixture. Cover with the foil again. Put the dish back in the oven and bake for another 8 minutes. Take the dish out of the oven and take off the foil, then bake for another 15 minutes. Add the tomatoes; bake for about 15 minutes or until the tomatoes are soft and the rice is tender.
6.Take the dish out of the oven. Sprinkle the marjoram over the top.

You can use fresh oregano or flat-leaf parsley if you can’t find marjoram.


Related stories