This week we learn to cook Sausage Risotto. Thanks to Folkestone & Hythe District Council, and Turnerstone Community Hub for supporting our podcast!

Ingredients:

Sausages - 250 g (8 oz) - take skins off
Cooking oil - 1 tbsp
Rice - 150 g (3 oz)
Onion - 1 medium
Garlic - 2 cloves
Mushrooms - 100 g (4 oz)
Green beans or peas - 50 g (2 oz)
Sweetcorn - 50 g (2 oz)
Hot water - 375 ml (¾ pt)
Vegetable stock cube - 1
Salt and pepper
Parmesan - 1 x 15ml spoon, grated
Worcester sauce - to taste, probably 1 tbsp

Method

1. Gently fry the sausages in the oil until cooked and brown. Put them onto a plate.
2. Peel and chop the onion. Peel and crush the garlic.
3. Add the onion, garlic and rice to the frying pan. Fry for about 3 minutes, until the rice is ‘glassy’. Keep stirring so that it does not stick.
4. Measure out 375ml of hot water.
5. Add the mushrooms, beans or peas, sweetcorn, stock cube, water, sauce and seasoning. Simmer very gently for about 12 mins until the rice is tender and all the water is absorbed. Ensure you are stirring so it doesn’t stick to the bottom of the pan.
6. Stir the sausage meat into the rice.
7. Serve hot or cold with a salad.

Chicken risotto: Make in the same way but use about 250 g/½ lb cooked chicken instead of sausages. Tips

• Try using different ingredients such as prawns or Mediterranean vegetables.
• Use different herbs and spices e.g. basil, parsley or chilli.