Courgette and Sausage Baked Risotto

clock 15 minutes + 1 hour bowl Serves 4


  • 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
Buy these ingredients now


  • 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.

Related Recipes