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Recipes, Videos & Articles

RECIPE OF THE WEEK
BEER-AND-TOMATO RISOTTO WITH GRILLED SAUSAGES
Recipe by:
Phillippa Cheifitz's
Serves:
4
Dietary considerations:
Dairy free
prep time
15 minutes
cooking time
30 minutes

INGREDIENTS:

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

(in juice)

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

BUY INGREDIENTS

 

 

 

COOKING INSTRUCTIONS:

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.

Cook's note:

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.




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