Recipe

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!

  • 1 hr 5 mins cooking
  • Serves 4
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Ingredients

Baked risotto with sausage and cherry tomatoes
  • 3 1/2 cup (875ml) chicken stock
  • 5 thin beef sausages (400g)
  • 2 teaspoon olive oil
  • 1 large brown onion (200g), peeled and chopped finely
  • 1 clove garlic, crushed
  • 1 1/2 cup (300g) arborio rice
  • 250 gram (8 ounces) cherry tomatoes
  • 2 tablespoon fresh marjoram leaves

Method

Baked risotto with sausage and cherry tomatoes
  • 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.

Notes

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

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