Recipe: Yummy sausage and bacon risotto

sausage and bacon risotto. In fact, this Tomato, Bacon, Sausage and Mushroom Risotto is tasty, filling and very easy to make. Pour out any excess bacon grease (a little left inside is fine). This risotto recipe stands out from others because in addition to the usual chicken broth that's used as the cooking liquid, a can of diced tomatoes and their juices join in.

Make delicious butternut squash risotto in your slow cooker! This version has flavorful sausage, tender butternut squash, and a healthy handful of spinach, along with a sprinkling of parmesan. I usually serve this risotto with warm tear and share bread and potato wedges. You can have sausage and bacon risotto using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of sausage and bacon risotto

1. Prepare 75 grams of long grain rice.
2. You need 1 tsp of vegetable oil.
3. You need 25 grams of butter or margarine.
4. You need 1 medium of onion.
5. It's 125 grams of cocktail sausages.
6. It's 4 slice of streaky bacon.
7. You need 50 grams of chorizo.
8. You need 1 medium of green/red pepper.
9. You need 1 can of sweetcorn.
10. It's 25 grams of mozzarella.
11. It's 200 ml of chicken stock.

I even make a vegetarian version by omitting the sausages and using vegetable stock that I serve at summer bbq's and picnics. This easy mushroom risotto recipe doesn't need a lot of ingredients. It's a great family dinner and this tasty mushroom risotto recipe is also healthy. Look out for proper risotto rice at the supermarket to give a good texture - arborio or Carnaroli rice are the best types.

sausage and bacon risotto instructions

1. cook rice in a saucepan of boiling water for 15mins or until tender.
2. meanwhile heat a large frying pan, pour in oil and melt butter. cook the cocktail sausages for 3mins then set aside, cut in half and keep warm..
3. add to the pan the chopped onion and bacon and fry for 3mins. then add the chopped pepper and chopped chorizo and cook for a further 3mins..
4. once the rice is cooked. drain and rinse in cold water. then add to the pan with the other ingredients..
5. stir fry the ingredients for 2mins then add the can (200g) of sweetcorn..
6. boil the kettle and make 200ml of chicken stock. pour in the pan and simmer for 5mins.
7. lastly return the cooked cocktail sausages and chopped mozzarella and serve :).

You can sprinkle each serving with. This creamy Cajun style jambalaya risotto combines spicy creole flavors with the richness of classic Italian risotto. Add the sausage and sherry and cook until the liquid is fully absorbed. Serving suggestion: plate the risotto and add one raw egg yolk to each serving, allowing the diner to break the yolk and stir into the rice. Looking for a spring risotto recipe?