Oven-baked Veggie Sausage & Tomato Risotto
This recipe is fantastic and incredibly easy, no need to spend ages stirring the risotto and steadily adding a little more water or stock. It does requires an oven and a large pan or pot with a lid, which is oven proof. If the lid isn't oven proof, you can also use aluminium foil to cover the pan. For the sausages, I like the bratwurst or pittige sausages from Tivalli (AH) in Holland, or in Australia the Sanitarium Sage & rosemary sausages. Try it out, you'll love it!!
Make it vegan by using vegan sausages :-)
Makes: 4, Preparation: 15-20 mins, Cooking time: 30-35mins
Make it vegan by using vegan sausages :-)
Makes: 4, Preparation: 15-20 mins, Cooking time: 30-35mins
Ingredients
- 1 tablespoon olive oil
- 400g Veggie sausages
- 1 red onion, chopped
- 1 1/2 cups arborio rice
- 2 celery stalks, diagonally sliced
- 400g can diced tomatoes
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 1/2 cups vegetable stock
- 1 1/2 cups water
- 1/4 cup chopped fresh flat-leaf parsley, to serve
- salt and pepper and a dash of chilli flakes to taste
- Preheat oven to 200°C.
- Heat oil in a 12-cup flameproof casserole or ovenproof saucepan over medium heat. Fry sausages for 5-10 minutes, turning until browned. Remove from pan.
- Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.
- Slice sausages into bite-sized pieces.
- Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, herbs, stock and water. Stir. Add seasoning and chilli flakes to taste. Remove from heat. Cover with the lid or foil.
- Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender. Serve sprinkled with parsley.
Source: Julie Morrison & www.taste.com.au - adapted to be vegetarian