Ingredients • 1 tbsp olive oil • 1 small onion, finely diced • 2–3 cloves garlic, finely chopped • 4 @heckfooduk Steak & Butter sausages, chopped into bite-size pieces (gifted**) • 200g arborio rice • 100ml white wine (optional but lush) • 700ml beef stock (hot) • 6–8 sundried tomatoes, sliced • 40g parmesan, grated • 2 tbsp mascarpone or double cream • 1 tsp smoked paprika • ½ tsp black pepper • Small bunch fresh parsley, chopped • Asparagus or greens to serve (optional)
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Method
Heat the oil in a pan and fry the sausage pieces until browned and nearly cooked through. Remove and set aside.
In the same pan, add the onion and cook for 5 minutes until soft. Add garlic and cook 1 minute more.
Add the arborio rice and stir for 1–2 minutes until slightly toasted. Pour in the white wine and let it bubble away.
Add 1–2 ladles of hot beef stock at a time, stirring continuously and letting the rice absorb the liquid before adding more. Continue for 18–20 minutes until creamy.
Add the sundried tomatoes, smoked paprika and return the sausage to the pan. Stir through.
Add parmesan and mascarpone (or cream). Stir until glossy and thick. Adjust seasoning.
Finish with parsley. Serve with blanched or pan fried asparagus.
Creamy Sundried Tomato Risotto with Savory Sausage
