260 g spring onions, sliced
3 T olive oil
1 clove garlic, crushed
1½ cups risotto rice
1 cup beer
410 g can chopped tomatoes
Sea salt and black pepper
3 cups warm beef stock
3 T chopped flat-leaf parsley
(plus extra to garnish)
400 g smoked chilli beef and lamb sausage, grilled
In a saucepan, gently soften the spring onions in oil. Stir in the garlic and rice until well coated.
Pour in the beer and cook over a fairly brisk heat, stirring, until the beer has been absorbed. Stir in the tomatoes and a little seasoning and simmer, stirring, for a few minutes.
Pour in the stock, a cup at a time, and simmer, stirring, until the liquid is absorbed and the rice is swollen and tender with the distinctive bite of a good risotto. It should take 25 to 30 minutes.
Stir in the parsley. Check seasoning, not forgetting that the sausages have a strong flavour. If it seems too thick, thin down with a little stock. Serve with the grilled sausages.
You could use leeks instead of large spring onions. The risotto is good with a side dish of sautéed Swiss chard. If you prefer, use chicken sausages.