Sausage Risotto
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Add a little oil to a large pan and cook the vegetables until soft. Add the rice and make sure the grains are coated in the oil. Cook for a minute.
Add the chicken stock and turn down the heat. Allow to simmer for about 40 minutes.
Cut each sausage into quarters and throw into the pan. Allow to absorb the stock for ten minutes.
For best results, allow the cool a little so the sauce thickens slightly.
Serve in bowls with grated parmesan.
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