Sausages, booze, and stodge. This sausage and white wine risotto is THE perfect dinner idea that you've been waiting for! Robust, meaty and just a little bit fruity - just like us. Even though it's full of rich ingredients this is just one syn and a bit each and one of the tastiest things we've ever made!
We've adapted this and made it a bit skinnier from our 'spirit daddies', The Hairy Bikers. Their original recipe is in the brilliant 'Meat Feasts' book - you can get a copy at Amazon! Don't forget to check out their website for more tasty ideas.
4-6 sausages (see notes)
1 litre chicken stock
1 large onion, sliced
2 garlic cloves, minced
1 tsp thyme
1 tsp rosemary
300g arborio rice
125ml white wine (5 syns)
60g parmesan, grated (2x HeA)
2 tbsp finely chopped parsley
cook the sausages however you like them, and then slice and keep to one side
meanwhile, heat a large pan over a medium-high heat and spray in some oil
add the sliced onions and cook until starting to turn brown - remember to stir them about regularly
once the onions have started to lightly caramelise, reduce the heat to medium and add the garlic, herbs and rice and stir well
add the wine and give a good stir, and then pour in the stock and stir again, and then put the lid on the pan
cook for twenty minutes - no need to stir!
gently drag a wooden spoon through the rice - if it falls back in 'waves' it's at the right consistency - cook for a few minutes more if it's not
stir in the sausages slices and sprinkle over the parmesan
serve and sprinkle over the parsley
you can cook the sausages however you like - we used our Optigrill - but however you like it will do, just make sure they're cooked!