This delicious baked sausage risotto with mushrooms and sausage bites is ready in under an hour.
Risotto is a super comforting meal. The best thing about my recipe for Sausage Risotto is how quick and easy it is to make! Once the veggies have been sautéd, the rest of the risotto bakes in the oven. No standing around stirring ladles of stock in!
I would recommend using a good stock for this recipe. I used Countdown’s ‘Salt Reduced Chicken Stock’, however, homemade chicken stock would also work well. This is my favourite way to make risotto check our my recipes with chicken and also one with bacon and butternut.
HOW TO MAKE sausage risotto:
Start by preheating the oven to 180ºC fanbake. Cut each sausage into 5 pieces then roll them into balls. Spread the sausage balls out on a non-stick oven tray and bake for 25 minutes.
Next, sauté the onion with olive oil in an oven proof dish. Add the garlic and mushrooms then stir together to brown for a few minutes. Add the rice to the dish, then pour the stock in slowly while stirring it all together. Cover the dish and put into the oven.
Let the dish cook for 20 minutes in the oven, then remove and stir in the cooked sausage meatballs. Cover the dish and place it back in the oven to cook for a further 10 minutes. Remove from the oven then add the butter and parmesan. Fold everything together until butter has melted. Finally, season the risotto to taste and serve immediately with fresh herbs and a drizzle of truffle oil.
COMMON QUESTIONS ABOUT Sausage risotto:
Do I have to use beef sausages? Not at all. I like the combination of beef and mushroom but absolutely experiment with your favourite flavours.
What is arborio rice? Arborio is an Italian short-grain rice. Because it is a high-starch grain, it is ideal for making risottos creamy.
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Serving Size: 1
Amount Per Serving: Calories: 620Total Fat: 66gSaturated Fat: 25gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 132mgSodium: 1549mgCarbohydrates: 40gFiber: 3gSugar: 9gProtein: 32g