Courgette and Sausage Baked Risotto

Ingredients
- 2 Tbsp oil
- 1 nion, chopped
- 3 cloves garlic, sliced
- 1/2 cup water
- 1 cup Arborio rice
- 2 courgettes,sliced
- 800 g can diced tomatoes
- 1/2 green capsicum
- 1 tsp brown sugar
- 1 cup chicken stock
- salt
- pepper
- 4 fresh lamb or lamb & mint sausages
- 1 cup grated cheese
- 1 Tbsp chopped parsley for garnish
- 200 g frozen peas, steamed
Method
-
1. Preheat oven to 170°C.
-
2. Heat oil in a large pot over medium heat. Add onion and garlic cooking for 3 minutes until softened. Add rice and stir for 2 minutes to lightly toast. Add water and stir until it has been absorbed.
-
3. Add courgettes, tomatoes, capsicum, brown sugar, stock, salt and pepper. Bring it to a simmer then tip it into an ovenproof dish, cover tightly and place into the oven for 50 minutes or until the rice is tender.
-
4. Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds.
-
5. Ten minutes before the risotto is ready, poke the sausages in and sprinkle with cheese and return to finish cooking.
-
6. Remove from oven, sprinkle with parsley and serve hot with steamed peas on the side.
-
Tip: Make this a vegetarian dish by replacing the sausages with a range of other vegetables, feta, beans, chickpeas or lentils and using vegetable stock.