Hit a snag in your midweek meal plan Get stuck into the tasty bites of sausage in this tender baked risotto.
- Preheat oven to 180°C. Heat a medium frying pan over high heat. Cook the sausages, turning often, for 5 minutes or until browned and almost cooked. Set aside for 5 minutes to cool slightly. Cut each sausage into 4 pieces.
- Meanwhile, heat the oil in a 2L (8-cup) capacity flameproof casserole dish. Cook the garlic for 30 seconds or until aromatic. Stir in rice to coat. Add stock cubes and water, and stir until dissolved.
- Add sausage to the dish. Cover. Bake for 15 minutes or until rice is tender. Stir in the spinach, parmesan and parsley.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set