Spinach & pork sausage risotto

Hit a snag in your midweek meal plan Get stuck into the tasty bites of sausage in this tender baked risotto.

Recipe «Spinach & pork sausage risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2x 375g pkts pork sausages, 2 tsp olive oil, 2 garlic cloves, crushed, 440g arborio rice, 2 Massel chicken style stock cubes, crumbled , 750ml water, 50g baby spinach leaves, 25g finely grated parmesan , 1 tbsp chopped fresh continental parsley.

Ingredients:

• 2x 375g pkts pork sausages 
• 2 tsp olive oil 
• 2 garlic cloves, crushed 
• 440g arborio rice 
• 2 Massel chicken style stock cubes, crumbled 
• 750ml water 
• 50g baby spinach leaves 
• 25g finely grated parmesan 
• 1 tbsp chopped fresh continental parsley 

Instructions

1. 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.
2. 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.
3. Add sausage to the dish. Cover. Bake for 15 minutes or until rice is tender. Stir in the spinach, parmesan and parsley.