Sausage and Tomato Risotto

This risotto recipe is a melt in the mouth, bowl of comfort! Usually when I make risotto I go straight for my favourites; porcini mushroom, seafood or a light, lemony combo with spring and summer veg, but I decided to make something different for a change. This sausage and tomato risotto combines fennel and rosemary to pair with the pork sausage, and uses tinned tomatoes with stock for added flavour. I also thought this style of risotto would make a great base for my oven baked arancini. 

This recipe makes enough for four people or serves 2 with enough spare for 10-12 arancini.

Sausage and Tomato Risotto

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4 | Nutrition: 561 calories per serving

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Ingredients

• 350g arborio or carnaroli risotto rice
• 750ml chicken or vegetable stock
• 1 small glass of white wine (optional)
• 400g chopped tomatoes
• ½ red onion, finely chopped
• 2 pork sausages, skinned
• 1-2 tsp of fennel seeds, crushed (add to taste)
• 1 tbsp fresh rosemary, finely chopped
• Extra Virgin Olive Oil
• 50g butter
• Parmesan / pecorino

Instructions

1. Add two tablespoons of extra virgin olive oil in a large saucepan on a low heat and cook the onions for about 5 minutes until they are softening.

2. Next add your sausage, break it up as you add it to the pan and add the fennel and rosemary, and season with salt and pepper. Use the back of a wooden spoon to break the sausage into much smaller pieces, so as it cooks with the rice and stock it becomes more like ground mince. Cook for a further five minutes.

3. Once the sausage has started to lightly brown, add the risotto rice and stir to combine and coat the rice in the oil from the pan so it turns translucent.

4. If adding, add a glass of white wine (about 150ml). Stir the ingredient and once the wine has been absorbed, add a ladleful of stock along with a quarter of the tin of tomatoes.

5. Increase the heat a little and allow to cook while gently stirring as it simmers, with a gentle bubble.

6. Once all the stock and tomatoes are absorbed add two ladles of stock and a ¼ of the tin of tomatoes each time is absorbed, repeat this while stirring almost constantly.

7. This process should take about twenty minutes, you may need to add some more stock or water until the risotto is cooked to al dente - want it to have a little bite.

8. Remove from heat, add the cubed butter and grate a generous amount of hard cheese like parmesan or pecorino on top. Stir to combine and place a lid on the saucepan to allow everything to relax for a few minutes before serving.

9. Serve with a grating of hard cheese or if you’re feeling indulgent top with creamy burrata.