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Risotto bake with sausage and peas
Risotto bake with sausage and peas
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Transform classic Italian risotto into a delicious and convenient family-friendly bake.
Ingredients:
  • 1020.00 gm chicken style liquid stock
  • 18.20 gm olive oil
  • 375g extra-lean Italian sausages
  • 1 leek, trimmed, halved, washed, sliced
  • 2 garlic cloves, crushed
  • 400.00 gm arborio rice
  • 250.00 ml frozen peas
  • 2 eggs, lightly beaten
  • 250.00 ml finely grated parmesan cheese
  • 125.00 ml small fresh basil leaves
  • 250g cherry tomatoes, halved
  • Crusty bread, to serve
Instructions:
  • - Preheat your oven to 180°C/160°C fan-forced and lightly grease a 6cm-deep, 20cm (base) square ovenproof dish. - In a medium saucepan, bring the stock to a boil over high heat, then reduce the heat to low and simmer until needed.
  • Heat 1 tablespoon of oil in a large, heavy-based saucepan over medium-high heat. Add sausages and cook for 10 minutes, stirring occasionally until nicely browned. Transfer to a plate and thinly slice.
  • Sauté leek and garlic for 2 to 3 minutes. Mix in rice until well coated. Pour in stock and bring to a boil. Simmer for 15 minutes until almost all liquid is absorbed. Take off heat and fold in peas, eggs, sausage, 3/4 cup cheese, and half of the basil. Season with pepper and mix thoroughly.
  • Transfer the mixture into the prepared dish and sprinkle with the remaining cheese. Ensure the top is smooth, then layer the tomato slices over the cheese. Bake for 20 to 25 minutes or until set. Allow it to rest for 10 minutes before garnishing with the remaining basil leaves and serving.

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