My husband Howard and son Ted are huge pork sausage fans so they love this dinner. My Dad used to make this meal when I lived at home. It was always one of my favourites. My Dad enjoyed making this dish during the week as it’s very simple. Whenever I make the meal it always reminds me of my dad. So the video (link below the picture) and blog post are in loving memory of him.
- Chopping board
- Sharp knife
- Large Saucepan
- Wooden spoon
- Stirring spoon
- Baking Tray
- Measuring jug
- Plastic brush
- Gluten Free Sausages x 8
- Long grain brown rice x 200g
- Spring onion x 1
- Garlic x 2 cloves
- Carrots x 2
- Courgette x 2
- Spinach, green beans or peas x 4 handfuls
- Bone broth, chicken stock or vegetable stock x 600mls plus extra if to dry
- Tomato puree or tommy k x 2 tbsp
- Tamari or soy sauce x 2 tbsp
- Salt and pepper to taste.
- Oil for the saucepan
- Mature Cheddar or Parmesan x 80g
- Preheat the oven to 180° and put in the baking tray.
- Start chopping the spring onions into 1 centimetre pieces.
- Peel the garlic cloves and slice them.
- Next peel the carrots and courgettes and then slice.
- Measure 600mls of bone broth or chicken or vegetable stock.
- Plus add extra in case the risotto is to dry.
- Weigh the long grain brown rice into the bowl.
- Put the large saucepan on a high heat and add the oil.
- Brush the oil across the base of the pan until it’s spread evenly.
- Once the pan is hot add the spring onion and fry until they become translucent.
- Add in the garlic and fry for a further two minutes or until it starts to soften.
- Now add in the carrots and courgettes and fry for a further few minutes.
- Pour in the rice and fry until the rice becomes slightly see through.
- Once the rice has started to become clear add in the stock, tomato puree or tommy k and tamari.
- Bring all these ingredients to the boil and then leave to simmer.
- Cook the rice as per the packet instructions or until all the stock has been absorbed and the rice is soft.
- During this time keep stirring the risotto and adding extra stock if needed.
- While the risotto is simmering remove the baking tray from the preheated oven.
- Then add the sausages in and put in the oven for 25 – 30 minutes as per the packet instructions or until golden brown.
- Meanwhile grate the cheese.
- When everything is cooked put the risotto on the plate add 20g of cheese to each one and then place the sausages on top.
- Finally serve and enjoy.
Grandpas Sausage Risotto is always well received in this house. It’s now one of our favourites as a family and god bless my Dad for always experimenting with food. Dad would suddenly have an idea and he would always be able to execute it. It was a skill a really admired in him. So cheers to Grandpa and thanks for this recipe. The only part about this recipe that can be made in advance is the bone broth. Unfortunately, rice can not be frozen either so not one for the freezer. However it is quick simple and easy so would make a great mid week meal. However, you decide to eat this dish, as always, enjoy.
What foods did you enjoy in your childhood or early teens? Let me know in the comments below and please don’t forget to like and follow me. Thank you.