Sausage, Pesto & Pepper Risotto
Crafted by local foodie expert, SpamellaB, this recipe is risotto perfection. Creamy Arborio rice, a hint of garlic, sweet roasted cherry tomatoes, and sumptuous, locally sourced Cumberland sausages – and what’s more, it’s ready in just 30 minutes.
Grab all the ingredients you need from our Best of Local range by clicking here.
Method
- Heat a tablespoon of oil in a large pan then add the onion, pepper and garlic and cook for 5 minutes until golden.
- Add in the paprika, seasoning and rice and continue cooking and stirring for a couple of minutes.
- Gradually add in about ½ cup of stock and stir frequently until it has absorbed into the rice - then continue adding and stirring until it has all been used up (about 20 minutes).
- Stir in the pesto, spinach and basil leaves in the last few minutes then set aside.
- Meanwhile cook the sausages in the oven or air-fryer for about 15 minutes until well cooked, then slice up.
- Also roast the tomatoes in a teaspoon of oil either in an oven (bake at 190C for 10 minutes or air fry for 4 minutes).
- When ready to serve, dish out the risotto, add some roasted tomatoes and sausages slices on top then enjoy! Serve in warmed bowls.
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Ingredients
- 1 tablespoon oil
- 1 large onion, chopped - or 1 leek, sliced
- 1 red pepper, de-seeded and diced
- 2 cloves garlic, crushed
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 200g risotto rice
- 1 litre vegetable stock
- 2 teaspoons red pesto
- 2 large handfuls fresh spinach
- A few leaves of fresh basil leaves, chopped
- 6 Cumberland sausages
- 200g cherry tomatoes
These ingredients are available from our Best of Local range.