Ingredients
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3 cups Massel salt reduced chicken style liquid stock
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1 cup tomato pasta sauce
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375g lean Italian-style sausages
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2 tablespoons olive oil
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1 small brown onion, finely chopped
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1 garlic clove, crushed
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1 1/2 cups arborio rice
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3/4 cup finely grated parmesan
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1/3 cup torn fresh basil leaves
Method
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1Place stock, pasta sauce and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until mixture starts to simmer.
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2Meanwhile, trim ends from sausages. Squeeze mince from casings. Roll 2 level teaspoons mince at a time into meatballs.
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3Heat half the oil in a large saucepan over medium-high heat. Cook meatballs, stirring, for 3 to 4 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
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4Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
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5Add meatballs to rice. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Top with basil and remaining parmesan. Serve.
Source: taste.com.au
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