It’s sausage week and for my second dish of the week, I russled up a Tusacan sausage bean risotto.
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
Directions
- Drizzle olive oil in a deep pan and fry half the onion until softened
- Add the sausage meat and fry for 5-10 minutes
- Remove the onion and sausage from pan
- Drizzle a little more olive oil and fry the remaining onion
- Add the risotto rice and toast for a minute until each grain is covered in olive oil
- Pour in the wine and cook until it has evaporated
- Then slowly pour in the stock, keep stirring the risotto and cook until the rice is al dente
- Add back in to the risotto the sausage meat and add the borlotti beans. Cook until the sausage meat is re-heated through
- Finally, stir through the butter and Parmesan
- Serve up in a bowl and enjoy.
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