Spicy Sausage Baked Risotto

Serves: 4

Ingredients

2 cups chicken stock
2 teaspoons olive oil
560g beef sausages
1 ½ cups arborio rice
250g cherry tomatoes, halved
50g baby rocket leaves

Method

1. Preheat oven to 180°C. Combine stock and 2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low and simmer.
2. Meanwhile, heat oil in an flameproof dish over medium heat. Add sausages. Cook, turning occasionally, for 7 to 8 minutes or until browned. Remove to a plate and thickly slice. Add rice to dish. Stir to coat.
3. Add stock mixture. Stir to combine. Add sausage. Transfer dish to oven. Bake, covered, for 20 minutes. Carefully remove cover. Top with tomatoes. Bake, uncovered, for 10 minutes or until liquid is nearly absorbed. Remove from oven. Season with pepper.
4. Serve risotto topped with rocket.

Tips

 If you don't have a flameproof dish, complete step 2 in a large frying pan. Transfer to an ovenproof dish for step 3.

 Use foil to cover if you don't have a lid.

 Use any flavoured sausages in this recipe, such as beef and peppercorn.

 Note: Not all images displayed on this page utilise Cape Grim Beef.