Sausage, goats cheese & red pepper baked risotto
If you think your risotto making days departed with the arrival of your kids, then let me make your day with my no stir, oven baked risotto. This is seriously just as good as a regular on the hob risotto. The rich, smokey, tomatoey rice is complimented so nicely by the creamy goat’s cheese topping. Replace the goat’s cheese with feta or parmesan if preferred. Omit the sausage for a completely vegetarian option.
1 tbsp. olive oil
1 red onion
2 garlic cloves
1 roasted red pepper (from a jar)
4 toulouse pork sausages (or other dinner sausages)
1 tbsp. smoked paprika
300g risotto rice
100ml red wine, optional (replace with stock if preferred)
400g can chopped tomatoes
500ml chicken or vegetable stock
150g soft, rind less goat’s cheese log
Small handful fresh basil leaves
Sea salt and freshly ground black pepper
Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6.
Heat the oil in a wide, shallow oven-proof sauté pan or casserole dish over a medium heat. Finely chop the onion and sauté for 4-5 minutes, stirring occasionally, until softened.
Meanwhile, finely chop the garlic, slice the red pepper and remove the sausage meat from their casings.
Add the garlic, smoked paprika and sausage meat to the onions and fry for 2-3 minutes until the meat turns golden. Add the risotto rice and cook for 1 minute more.
Turn up the heat and add the red wine (if using), stirring until absorbed. Stir in the tomatoes, 400ml of the stock, the sliced peppers and salt and pepper. Cover and bake in the oven for 20-25 minutes until the rice is tender.
Remove and stir in the remaining 100ml of stock to loosen. Divide amongst serving plates, crumble the goat's cheese on top, scatter over the basil leaves and serve.
