Sausage Risotto

Tasteclub have invited bloggers to celebrate Sausage Summer by sharing their favourite sausage recipe.  My favourite is sausage risotto.  I always use best quality sausages and suggest traditional pork sausage for my recipe.

Ingredients (serves 2 adults and 2 children)

350g butchers pork sausages
150g mushrooms
1 large onion
75g green beans
2 cloves of garlic
2 pints stock (made from 2 beef stock cubes and boiling water)
mixed herbs
salt and pepper
2 tablespoons of olive oil
280g risotto rice (80g per adult and 60g per child)

Method

Top and tail the beans. Cut any long ones in two pieces.
Chop the mushrooms, onion and garlic.
Cut the sausages into short pieces.
Add a tablespoonful of olive oil to a wok and heat.
Brown the sausage with the garlic.
Add the rice and cook for 1 minute to coat with oil.
Gradually add the stock a few tablespoons at a time, stirring continuously until absorbed.
Meanwhile, heat the other tablespoonful of olive oil in a frying pan and cook the onion and mushrooms. (This is because my children do not like onion and mushroom. Otherwise they could be added directly at this stage.)
Add the beans when the rice is al dente, (after approx 20 mins).
Season with herbs, salt and pepper.
The risotto is ready, once the rice has softened to your preferred taste. (You may not require all the stock).
Serve the childrens portions.
Add the onion and mushrooms to the risotto.
Serve and enjoy.

Chop the vegetables

Cut the sausages

Brown the sausages with the garlic

Add the rice

Gradually stir in the stock

Cook the onion and mushrooms separately

Add the beans

Add the onion and mushroom

Serve and enjoy