Oven-baked risotto with Italian sausages

This oven-baked risotto with spicy Italian sausages is one of those fabulous one-pot, no fuss recipes that make mid-week dinners a pleasure rather than an ordeal.
Oven-baked risotto with Italian sausages
1H 5M



1.Preheat oven to moderate 180°C (160°C fan-forced). Add stock to a medium size saucepan, bring to the boil. Remove from heat, cover with lid.
2.Meanwhile, heat a flameproof dish on the stove top; add sausages and cook on medium heat for 3-6 minutes, or until browned and cooked through. Remove from dish, slice thickly.
3.Heat oil and butter in same dish, cook onion and garlic for 2-3 minutes, stirring, until soft. Add rice, stir to coat in the onion mixture. Add wine, bring to the boil and simmer, uncovered, for 1 minute. Add the stock, sausages and tomatoes; cover with lid. Bake in oven for about 25 minutes, or until liquid is absorbed and rice is tender. Stir once during cooking.
4.Stir in basil and parmesan. Serve.

This recipe is best made close to serving. Not suitable to freeze. Suitable to microwave. Arborio rice, a short-grain rice used to make risotto, can be found at selected supermarkets and delicatessens.


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