Name: Courgette and sausage baked risotto
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Ingredients: 1 onion, chopped; 3 clove garlic, sliced; 1 cup arborio rice; 2 courgettes, sliced; 2 400g can diced tomatoes; 1/2 green capsicum, deseeded, chopped; 1 cup chicken stock; 4 fresh lamb and mint sausages; 1 cup grated cheese; 1 tablespoon chopped parsley for garnish; 200 gram frozen peas, steamed; Pantry items; 2 tablespoon oil; 1/2 cup water; 1 teaspoon brown sugar; salt and pepper to taste

Courgette and sausage baked risotto

A warming risotto is baked in the oven and topped with lamb sausages for a satisfying midweek meal

Serves 4

Prep

10M

Cook

1H 5M

Total

1H 15M

Ingredients

1 onion, chopped

3 clove garlic, sliced

1 cup arborio rice

2 courgettes, sliced

2 400g can diced tomatoes

1/2 green capsicum, deseeded, chopped

1 cup chicken stock

4 fresh lamb and mint sausages

1 cup grated cheese

1 tablespoon chopped parsley for garnish

200 gram frozen peas, steamed

Pantry items

2 tablespoon oil

1/2 cup water

1 teaspoon brown sugar

salt and pepper to taste

Method

1.Preheat oven to 170°C.

2.Heat oil in a large pot over medium heat. Add onion and garlic cooking for 3 minutes until softened. Add rice and stir for 2 minutes to lightly toast. Add water and stir until it has been absorbed.

3.Add courgettes, tomatoes, capsicum, brown sugar, stock, salt and pepper. Bring it to a simmer then tip it into an ovenproof dish, cover tightly and place into the oven for 50 minutes or until the rice is tender.

4.Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds.

5.Ten minutes before the risotto is ready, poke the sausages and sprinkle with cheese and return to finish cooking.

6.Remove from oven, sprinkle with parsley and serve hot with steamed peas on the side.

Make this a vegetarian dish by replacing the sausages with a range of other vegetables, feta or pulses and using vegetable stock.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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