Sausage Risotto

A family favourite, Don't know what it will be like with sausages from
elsewhere but heh, I am sure it will be great.

Ingredients
2-3 suasages
50g rice, preferably arborio
peas
sweetcorn
red pepper
chiken stock, 300ml
seasoning
splash of worcester sauce.

Grill or fry sausages, chop to bite size pieces.Remove from pan.
Fry the rice, for 2-3 mins.
Add vegetables and stock carefully.
Cook untill rice is nearly ready, add chopped suasage and seasoning.
Add more liquid as required, don't let it get too dry.
Serve and enjoy.
This is my sons favourite and in fact I am making it right now.

On Wed, 11 Mar 2009 12:15:41 -0700 (PDT), julieg >
wrote:

>Sausage Risotto
>
>A family favourite, Don't know what it will be like with sausages from
>elsewhere but heh, I am sure it will be great.
>
>Ingredients
>2-3 suasages
>50g rice, preferably arborio
>peas
>sweetcorn
>red pepper
>chiken stock, 300ml
>seasoning
>splash of worcester sauce.
>
>Grill or fry sausages, chop to bite size pieces.Remove from pan.
>Fry the rice, for 2-3 mins.
>Add vegetables and stock carefully.
>Cook untill rice is nearly ready, add chopped suasage and seasoning.
>Add more liquid as required, don't let it get too dry.
>Serve and enjoy.
>This is my sons favourite and in fact I am making it right now.

This sound good, Julie. Thank you for posting it!

Carol

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julieg wrote:

> Sausage Risotto
>
> A family favourite, Don't know what it will be like with sausages from
> elsewhere but heh, I am sure it will be great.
>
> Ingredients
> 2-3 suasages
> 50g rice, preferably arborio
> peas
> sweetcorn
> red pepper
> chiken stock, 300ml
> seasoning
> splash of worcester sauce.
>
> Grill or fry sausages, chop to bite size pieces.Remove from pan.
> Fry the rice, for 2-3 mins.
> Add vegetables and stock carefully.
> Cook untill rice is nearly ready, add chopped suasage and seasoning.
> Add more liquid as required, don't let it get too dry.
> Serve and enjoy.
> This is my sons favourite and in fact I am making it right now.


Hmmm... I'd add onions at the beginning, and I'd add cheese at the end, but
it looks like a pretty good combination of flavors.

Thanks for your recipe!

Bob