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Spinach & pork sausage risotto

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 2x 375g pkts pork sausages
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 440g (2 cups) arborio rice
  • 2 Massel chicken style stock cubes, crumbled
  • 750ml (3 cups) water
  • 50g baby spinach leaves
  • 25g (1/3 cup) finely grated parmesan
  • 1 tablespoon chopped fresh continental parsley


  • 1
    Preheat oven to 180°C. Heat a medium frying pan over high heat. Cook the sausages, turning often, for 5 minutes or until browned and almost cooked. Set aside for 5 minutes to cool slightly. Cut each sausage into 4 pieces.
  • 2
    Meanwhile, heat the oil in a 2L (8-cup) capacity flameproof casserole dish. Cook the garlic for 30 seconds or until aromatic. Stir in rice to coat. Add stock cubes and water, and stir until dissolved.
  • 3
    Add sausage to the dish. Cover. Bake for 15 minutes or until rice is tender. Stir in the spinach, parmesan and parsley.

Source: taste.com.au


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