Sausage and Mushroom Risotto
This Sausage and Mushroom Risotto dish is soooo easy to make, super frugal and it’s suitable to freeze too! Great for any time of year, but works a treat in the colder months.
Heat the olive oil in a large frypan and cook the onion and the garlic until fragrant and tender.
Add the rice and cook for a few minutes or until the rice is coated.
Add the stock, mushrooms and tomatoes.
Cook stirring for 30 minutes or until the rice is cooked through.
In the meantime, pan fry the sausages until they are nice and brown and cooked through.
Slice them into bite sized pieces and set aside.
Stir in the cheese and parsley and divide between bowls, top with sliced sausages and a little more parmesan.
Recipe Hints and Tips:
- Sausage Risotto is suitable to freeze for up to three months.