Tomato Risotto with Sausage

This recipe is a great Italian risotto recipe which would pair together perfectly with the Lamb & Wild Garlic sausage, however I think it would work with any of my produce – even the bacon or black pudding!

Tomato Risotto with Sausage

Serves 4

Prep Time: 15 Mins
Cook Time: 1 hour

Ingredients

1 packet Britwurst sausage / bacon / black pudding
500g cherry tomatoes, halved
8 cloves garlic, unpeeled
4 tablespoons olive oil
salt & pepper
2 large onions
440g risotto rice
800ml vegetable stock (or stock flavour of choice)
large handful fresh basil
parmesan cheese, to taste

Method

1. Preheat oven to 180C, line a baking tray with the cherry tomatoes in a single layer and add the garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt & pepper. Roast in preheated oven for around 30 mins.

2. Remove tomatoes & garlic from oven and squeeze the garlic from its skin and roughly chop. Set aside.

3. Bring the stock to the boil in a saucepan and reduce the heat so it is gently simmering.

4. Whilst the stock is warming up to boiling, heat the remaining olive oil in a heavy based pan over a medium heat. Add the onions and cool for around 7 minutes, until the onion is soft. Add the rice and stir constantly to make sure the rice is coated in oil.

5. Add a ladleful of the simmering stock to the rice and stir until the liquid has been completely absorbed. Continue to add stock at small ladlefuls at a time, allowing the liquid to be absorbed until adding the next ladleful. Half way through start cooking sausages/bacon/black pudding to your liking. Each has a different cooking time, so aim to make sure it is finished when the risotto is, keeping warm if finished early. Cook the rice until firm and creamy.

6. Remove the risotto from the heat and add the garlic, basil and parmesan, stirring gently to combine. Add the tomatoes and fold through the rice gently.

7. Spoon into serving bowls and serve immediately, placing either your sausage / bacon / black pudding on top.