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Beetroot, sausage and red wine risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Embrace the fall harvest with vibrant and tasty dishes from the garden.
Ingredients:
  • 2 beetroots, peeled, coarsely grated
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 4 pork sausages, casings removed, coarsely chopped
  • 1 fennel bulb, finely chopped
  • 220g rice
  • 125ml red wine
  • 50g baby spinach leaves
  • 20g parmesan
Instructions:
  • In a medium saucepan, elevate the beetroot and stock over high heat until boiling. Then, lower the heat to a gentle simmer.
  • In a large saucepan over medium heat, sizzle up half of the oil. Toss in the sausage and cook while stirring and breaking it up for 5 minutes until it's beautifully browned. Scoop the sausage out using a slotted spoon and pop it into a bowl.
  • - Heat the remaining oil in the pan. Add fennel and garlic and sauté until onion softens. - Stir in rice until grains look slightly glassy. Pour in wine and stir until absorbed. - Add 1/2 cup (125ml) beetroot mixture, stirring until absorbed. - Slowly add stock, a ladleful at a time, stirring until absorbed before adding more. - Cook for 20 minutes until rice is al dente and risotto is creamy. - Remove from heat; fold in sausage, spinach, and parmesan. Season with salt and pepper, then serve immediately.

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