Courgette & Sausage Baked Risotto
Get dinner sorted with this fresh courgette and sausage baked risotto. It’s a hearty, easy oven-baked winner the whānau will love.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, sliced
- 1 cup arborio rice
- 2 courgettes, sliced
- 800 grams canned diced tomatoes
- 1/2 green capsicum
- 1 cup chicken stock
- 4 lamb & mint sausages
- 1 cup grated cheese
- 1 tablespoons parsley, chopped
- 200 grams frozen peas, steamed
- 2 tablespoons oil
- 1/2 cup water
- 1 teaspoons brown sugar
- 1 pinch salt
- 1 pinch pepper
- 1 onion, chopped
- 3 cloves garlic, sliced
- 1 cup arborio rice
- 2 courgettes, sliced
- 800 grams canned diced tomatoes
- 1/2 green capsicum
- 1 cup chicken stock
- 4 lamb & mint sausages
- 1 cup grated cheese
- 1 tablespoons parsley, chopped
- 200 grams frozen peas, steamed
- 2 tablespoons oil
- 1/2 cup water
- 1 teaspoons brown sugar
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 6Preheat oven to 170°C.
- Step 2 of 6Heat 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.
- Step 3 of 6Add 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.
- Step 4 of 6Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds.
- Step 5 of 6Ten minutes before the risotto is ready, poke the sausages in and sprinkle with cheese and return to finish cooking.
- Step 6 of 6Remove from oven, sprinkle with parsley and serve hot with steamed peas on the side.
Method
- Step 1 of 6Preheat oven to 170°C.
- Step 2 of 6Heat 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.
- Step 3 of 6Add 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.
- Step 4 of 6Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds.
- Step 5 of 6Ten minutes before the risotto is ready, poke the sausages in and sprinkle with cheese and return to finish cooking.
- Step 6 of 6Remove from oven, sprinkle with parsley and serve hot with steamed peas on the side.
Method
- Step 1 of 6Preheat oven to 170°C.
- Step 2 of 6Heat 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.
- Step 3 of 6Add 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.
- Step 4 of 6Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds.
- Step 5 of 6Ten minutes before the risotto is ready, poke the sausages in and sprinkle with cheese and return to finish cooking.
- Step 6 of 6Remove from oven, sprinkle with parsley and serve hot with steamed peas on the side.