Turn Italian risotto into an easily reheatable family bake with this simple recipe.
- Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 20cm (base) square ovenproof dish. Place stock in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.
- Meanwhile, heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, stirring, for 10 minutes or until browned. Transfer to a plate. Thinly slice.
- Add leek and garlic. Cook, stirring, for 2 to 3 minutes. Add rice. Stir to coat. Add stock. Bring to the boil. Cook, stirring, for 15 minutes or until liquid has almost evaporated. Remove from heat. Add peas, eggs, sausage, 3/4 cup cheese and half the basil. Season with pepper. Stir to combine.
- Spoon mixture into prepared dish. Top with remaining cheese. Smooth top. Arrange tomato over cheese. Bake for 20 to 25 minutes or until firm. Stand for 10 minutes. Top with remaining basil leaves. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set