Risotto is one of the most satisfying and warming dishes you can make. Creamy, buttery with rich herby Italian sausage, creamy beans and fragrant rosemary. This risotto a sure winner for fall/winter.
It is still freezing in Western Australia. I have never known it this cold here!
We have hit freezing. Actual freezing!!!! I am sat in bed with a hot water bottle and dreaming of another bowl of sausage risotto!
Rich creamy risotto, mixed with Italain sausage, beans and fragrant rosemary. This Risotto is a must for fall.
The great addition to this risotto is a tin of mixed beans. They add great texture to the dish and they add a great nutritional advantage. AND you can use less sausage.
I have even made you a little video. You can see my hands and arms quite a lot 😉 And it has some more of that jolly upbeat motivational music. Have a watch, you'll love it. I stir everything really really fast....it is almost super human. Just call me super cook 😉
Sausage and Rosemary Risotto
- 5 cups litres hot vegetable stock
- 1 tablespoon olive oil
- 4 Italian pork sausages (something with herbs and fennel)
- 1 tablespoon butter
- 1 large red onion - finely chopped
- 2 cloves garlic - crushed
- 4 sprigs rosemary - about 1 tablespoon, chopped
- 1 ¾ cups cups arborio rice
- 1 cup dry white wine
- 1 15oz can Four Bean Mix (420g)
- 3 tablespoon butter (keep seperate)
- 3 tablespoon finely grated parmesan
- Pour the stock into a pan, place over a low heat and bring to a simmer.
- Heat oil in a separate large heavy based saucepan over a medium heat. Remove the sausage meat from their skins, add to pan breaking into small chunks. Cook for 5 minutes until cooked through and slightly crispy. Remove from the pan and set aside.
- Add butter, onion and garlic to the pan the sausages were cooked in. Stir in rosemary and cook for 3-4 minutes until everything is soft.
- Add rice and stir until all grains are coated with oil and butter.
- Pour in the white wine and cook for 3 minutes until the wine has evaporated.
- Add enough stock to just cover the rice, reduce heat to medium low and stir continuously to prevent the rice from sticking to the base of the pan. When the liquid has evaporated add a couple of ladles of the stock. Continue cooking, stirring and adding stock until the rice is just cooked.
- With the last addition of stock, return the cooked sausage to the risotto. And the drained beans.
- Remove from the heat and stir in extra butter and parmesan. Place a lid on the risotto and allow to stand for 5 minutes.
- Then give it one final stir and serve with extra parmesan.