Another recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch the next day. I gave what little was left to Jack for dinner…I should have left a lot more because he loved it. Next time I’m doubling the recipe.
Preheat the oven to 400 Degrees F.
* 2 tablespoons extra virgin olive oil
* 1 onion, finely chopped
* 3 chopped cloves of garlic, more if you’re italian
* 1 teaspoon sea salt
* 1 cup arborio rice
* 1 1/2 cups chicken stock
* 14 oz can chopped plum tomatoes
* 2 or 3 chopped cooked sausages
* 2 zucchini, finely sliced
* 3 oz grated parmesan
* freshly ground black pepper
* 2 tablespoons chopped flat-leaf parsley
# Heat a medium capacity ovenproof dish (with a lid) over a medium heat. Add olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
# Add the rice to the dish and stir for another minutes.
# Add the stock and the chopped tomatoes and bring to simmering point.
# Stir in the zucchini and sausage, and sprinkle with Parmesan and black pepper.
# Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
# Top risotto with parsley and Parmesan.