Tag Archives: aborio

Oven-baked Sausage and Tomato Risotto

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Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 400g Italian or country-style sausages
  • 1 red onion, chopped
  • 1 1/2 cups arborio rice
  • 2 celery stalks, diagonally sliced
  • 400g can diced tomatoes
  • 1 1/2 cups chicken stock
  • 1 1/2 cups water
  • 1/4 cup chopped fresh flat-leaf parsley, to serve

Method

Oven-baked sausage and tomato risotto

  1. Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproofsaucepan over medium heat. Fry sausages for 10 minutes, turning until browned and almost cooked. Remove from pan.
  2. Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.
  3. Slice sausages into bite-sized pieces.
  4. Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.
  5. Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Serve sprinkled with parsley.

Source (with comments):
http://www.taste.com.au/recipes/8845/oven+baked+sausage+and+tomato+risotto#null

Mediterranean (Easy) Risotto

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Ingredients

  • 2 cups arborio rice
  • 4 cups boiling water (OPTIONAL -SUBSITUTE 1 CUP FOR A GLASS OF CHEAP CASK WHITE WINE)
  • 10g chicken flavoured stock cube
  • 425 gram of crushed tomatoes
  • 2 tablespoons margarine
  • 2 cups sliced mushrooms
  • 3 cups spinach leaves
  • ½ cup finely grated Parmesan cheese (I ADDED ‘NORMAL’ VINTAGE CHEESE, AS DIDN’T WANT TO WASTE ALL MY EXP. PARMESAN)
  • 1 capsicum (I MISSED THIS OUT)
  • 60g reduced fat fetta cheese, cubed

Method

Combine rice, tomatoes water, stock cube, margarine and mushrooms into a large ovenproof dish (CASSEROLE DISH). Cover dish tightly with lid. Bake in a hot oven, 200 degrees, for 30-45minutes or until rice is tender. Stir through spinach leaves, Parmesan, capiscum and fetta. EAT – it is really, really good!

Originally, this was in the 2007 Sunday paper and described as “an excellent weeknight meal”. It only takes half an hour to cook, and what’s even better is that once you place it in the oven there is no need to stir, unlike risotto prepared in a saucepan”. It is a really sweetish taste, but I like that (stores well for lunch! Sweetness could also be the wine I used, so you could alter that).