Rice Dish:Sausage and Mushroom Risotto

Ingredients

8 thin beef sausages
1 1 / 2 cups Arborio rice
420g can condensed mushroom soup
250g punnet cherry tomatoes, quartered
Fresh parsley leaves, to garnish, optional

Method

1. Cook beef sausages in a large, heated, oiled saucepan, turning occasionally, until browned all over. Remove from pan. Cut diagonally into thick slices.

2. Return sausages to same saucepan. Add rice. Stir thoroughly to combine. Add undiluted soup and 3.5 cups water to saucepan. Bring to boil. Simmer, covered, stirring every 5 minutes, for approximately 20 minutes, or until rice is tender. Season with salt and pepper.

3. Serve risotto topped with tomatoes. Garnish with parsley.

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