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sausage and Tomato Risotto

Sausage and Tomato Risotto

This makes a great week night dinner. The right rice will be very forgiving and you can serve it with any meat or fish or just by itself. Different rices will absorb different amounts of liquid. Mine took 1 litre to perfect but you may need a little more . Risotto should be loose. When you put a spoonful on a plate it should flatten and not stay in a big clump. Add more liquid just before the end. add the cheese and butter ( if using) stir well and put the lid on. Sit for up to 10 minutes
5 from 3 votes
Cuisine Italian Style
Servings 2


  • 200 gm carnaroli rice 1 Aust cup
  • 1 litre chicken stock and about 500 ml/ extra - just in case
  • 150 gm onion diced, 1 small onion
  • 1 stick celery finely diced
  • 60 gm tomato paste 3 tablespoons
  • 350 gm sausages I used Italian style pork sausages
  • 20 ml oil extra, 1 tablespoon
  • 100 gm peas 1/2 cup
  • 150 gm parmesan cheese grated, 3/4 cup
  • 1/2 bunch Chives chopped


  • Put a pot on the stove to heat the stock (or you could heat it in a jug in the microwave), I use this opportunity to cook my peas. Then I dig them out with a slotted spoon and set aside. Put the lid on the stock to keep warm
  • Put a high sided heavy pot onto the stove on medium. Add the olive oil and the onion and celery and soften for 2 minutes. Add the rice and toss in the oil till warm. Begin to add the stock 1 cup at a time. Turn the stove down a little so that the liquid doesn't evaporate too quickly. Stir occasionally.
  • Put a non stick fry pan on to cook the sausages. Add the extra oil and let them cook on medium till done.
  • Meanwhile add the stock slowly, cup by cup. You can add the tomato paste after the second or third cup. (Don't let the rice dry up and fry)
  • By the time all of the 1 litre of a stock ( approx 4 cups) is added the rice should be cooked through with just a small amount of firmness in the grain. All rice is very different so add a little more stock if you want your rice more cooked.
  • Add 1/2 of the cheese and the butter ( if using) stir through and put on the lid and sit for several minutes while you cut the sausages into quarters .
  • Serve the risotto with sausages some snipped chives a few peas and extra cheese,