Sausage and white wine risotto

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Serves: 4 Time: 30 minutes

  • 300g Arborio rice
  • 4 sausages
  • 1 ltr warm chicken stock
  • 30 g butter
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp rosemary
  • 1 tsp thyme
  • 150ml white wine
  • 50g parmesan

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Brown the sausages in a large frying pan with some oil. Keep the oil and juices in the pan

Transfer the sausages into a baking tray and place in a preheated oven (200c) for 20 mins

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Keep the stock warm in a saucepan on a low heat

Add half of the butter and the onion to the sausage pan and fry on a medium heat for 3 minutes until lightly browned

Add the garlic, herbs and rice, season with salt and pepper then cook for 1 minute until the rice is glossy

Pour in the wine, bring to the boil and reduce by half

Add a ladleful of warm stock and stir until the liquid has been absorbed. Keep adding the stock one ladle at a time, making sure each one has been fully absorbed, until all the stock has been used

If the rice is not fully cooked keep adding small amounts of water in the same way until it is cooked

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Remove the sausages from the oven and cut into small pieces, stir into the rice with the rest of the butter and the parmesan

Serve and garnish with fresh chopped parsley or basil and more parmesan

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