Spicy Sausage Baked Risotto

Spicy Sausage Baked Risotto


Serves: 4


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



  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.



 If you don't have a flame-proof dish, complete step 2 in a large frying pan. Transfer to an oven-proof 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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