Tuscan sausage bean risotto

It’s sausage week and for my second dish of the week, I russled up a Tusacan sausage bean risotto.

Tuscan Sausage & Bean Risotto

[ingredients title=”Ingredients-(3-4 people)”]

• Olive oil
• 1 onion, finely chopped
• 300g Sausages, skin removed and crumbled
• 300g risotto
• 200ml red wine
• 1 tin borlotti beans, drained
• 1.2 litre vegetable stock
• Salt
• 25g butter
• 50g Parmesan, grated

[/ingredients]

[directions title=”Directions”]

1. Drizzle olive oil in a deep pan and fry half the onion until softened
2. Add the sausage meat and fry for 5-10 minutes
3. Remove the onion and sausage from pan
4. Drizzle a little more olive oil and fry the remaining onion
5. Add the risotto rice and toast for a minute until each grain is covered in olive oil
6. Pour in the wine and cook until it has evaporated
7. Then slowly pour in the stock, keep stirring the risotto and cook until the rice is al dente
8. Add back in to the risotto the sausage meat and add the borlotti beans. Cook until the sausage meat is re-heated through
9. Finally, stir through the butter and Parmesan
10. Serve up in a bowl and enjoy.

[/directions]