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Baked Risotto with Spicy Sausage

From Women's Weekly cheap and cheerful cookbook


  • 5 thin Italian sausages (400g)
  • 3.5 cups (875ml) of chicken stock
  • 2 teaspoons olive oil
  • 1 large brown onion (200g), chopped finely
  • 1 clove garlic, crushed
  • 1.5 cups (300g) arborio rice
  • 250g cherry tomatoes
  • 2 tablespoons fresh marjoram leaves


  1. Preheat oven to 180 degrees C (160 if fan forced)
  2. Cook sausages, uncovered, in heated oiled large frying pan until browned all over and cooked through. Drain on absorbent paper; slice thickly
  3. Meanwhile, bring stock to the boil in a medium saucepan. Reduce heat; simmer, covered.
  4. Heat oil in the frying pan; cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture. Stir in stock and sausages.
  5. Place the risotto mixture in a large shallow ovenproof dish; cover with foil. Bake in the oven for 15 minutes stirring half way through.
  6. Remove the foil and bake for another 15 minutes.
  7. Add the tomatoes and bake for another 15 minutes, or until the tomatoes soften and the rice is tender.
  8. Remove from the oven, sprinkle with marjoram and serve.