Risotto is one of those dishes which always takes longer to cook than you expect. Albeit dinner is then usually a delicious dish of flavours and spices, and totally worth the wait, like this one was.
A tomato based, herby risotto, with a decent chilli kick, packed with sausage pieces and peas, and topped with a good sprinkling of Parmesan. I actually sat down, took my first mouthful and did a little sigh. Well it was almost 9, as I’d been to the gym after work and decided that I really wanted risotto – not a good time for something to take way longer than expected. You normally want something quick and easy on those days.
But it was simple. Oh so simple. I love how versatile and easy a risotto dish can be – frying off some onions and garlic, adding the risotto rice to the pan and ensuring its nicely coated in oil, before adding stock and simmering until soft – the only thing you have to think about is making sure it has enough water, and doesn’t burn to the bottom which isn’t too hard.
Then you can pack in any other ingredients and flavours you wish – shaking up the flavour of stock, choosing meat or fish, or going completely veggie, and throwing in added legumes. The number of combinations is endless but this is definitely a tasty go-to option so I had to share it with you! So here it is.
Let me know if you make it as I’d love to know what you think, and of course let me know if you have any fave risotto dishes too.
Sausage, Pea & Tomato Risotto
Simple to make, yet it does take a little while for the risotto rice to cook. Really versatile, so you can add and remove ingredients where you fancy.
- 1 1/2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic clove crushed, finely chopped
- 140 grams risotto rice
- 1 vegetable stock cube
- 1 tin chopped tomatoes
- 1 tsp oregano
- 1 tsp thyme
- 4 sausages
- 90 grams peas
- 30 grams parmesan finely grated
- black pepper to season
Heat 1 tbsp. oil in a large frying pan. Add the onion and garlic and cook for 10 minutes, until soft. Add the risotto rice and cook for 5 minutes, until starting to go golden.
In a jug, dissolve the stock cube in 400ml boiling water. Add to the frying pan, along with the chopped tomatoes, oregano and thyme. Bring to boil and reduce to a simmer. Continue to cook for about 25 minutes, stirring occasionally and keeping an eye on the water level - you don't want it to stick to the bottom of the pan.
Whilst the risotto rice is cooking, prepare the sausages. Remove the skin, and break into pieces. In a separate frying pan, heat the remaining oil and fry the sausage meat until cooked through.
Once the risotto rice is almost soft, add the cooked sausage meat and peas. Continue to cook for 10 minutes.
Season with black pepper and serve. Sprinkle with Parmesan and enjoy!