Sausage And Pancetta Risotto Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Olive oil | 2 Tablespoon | |
| Pancetta or rindless back bacon - 90 grams / 3 ounce, chopped | ||
| Carrot | 1 Small, sliced | |
| Onion | 1 , thinly sliced | |
| Tomatoes - 2 x 410 grams / 13 ounce cans chopped | ||
| Chicken stock | 600 Milliliter | |
| Kidney beans - 185 grams / 6 ounce drained canned | ||
| Butter | 30 Gram | |
| Italian sausages - 4, casings removed | ||
| Dried sage | 1/2 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Arborio rice | 185 Gram | |
| Red wine | 125 Milliliter | |
| Yellow pepper | 1/2 To taste | |
| Parmesan cheese - 90 grams / 3 ounce grated | ||
Directions
MAKING
1. In a large frying pan heat oil and fry pancetta or bacon, carrot and onion and fry for 10 minutes, stirring occasionally.
2. Stir in tomatoes, lowering heat simmer for 15 minutes and then stir in stock and beans, remove pan from heat and set aside.
3. In a saucepan, melt butter and fry sausages with sage, rosemary and garlic for 7 minutes, stirring frequently until sausage is crumbly.
4. Add rice and wine and stir mixture until liquid has evaporated, then add 250 milliliters/ 8 fluid ounces of bean/stock mixture.
5. Cook until liquid has evaporated and continue adding bean/stock mixture in this fashion until all liquid has been absorbed and rice is tender, about 20 minutes.
SERVING
6. Stir in chopped pepper (capsicum) and Parmesan and serve.
1. In a large frying pan heat oil and fry pancetta or bacon, carrot and onion and fry for 10 minutes, stirring occasionally.
2. Stir in tomatoes, lowering heat simmer for 15 minutes and then stir in stock and beans, remove pan from heat and set aside.
3. In a saucepan, melt butter and fry sausages with sage, rosemary and garlic for 7 minutes, stirring frequently until sausage is crumbly.
4. Add rice and wine and stir mixture until liquid has evaporated, then add 250 milliliters/ 8 fluid ounces of bean/stock mixture.
5. Cook until liquid has evaporated and continue adding bean/stock mixture in this fashion until all liquid has been absorbed and rice is tender, about 20 minutes.
SERVING
6. Stir in chopped pepper (capsicum) and Parmesan and serve.
Chef
