Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smoked sausage and parmesan risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Smoked sausage and parmesan risotto is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Smoked sausage and parmesan risotto is something which I’ve loved my whole life. They’re fine and they look wonderful.

Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Bonat parmesan in the finest restaurans of the world. Sausage, cabbage and parmesan Risotto: chop the sausages and cook in a heavy bottomed saucepan. Add the white wine and simmer until evaporated.

To begin with this particular recipe, we must prepare a few ingredients. You can cook smoked sausage and parmesan risotto using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Smoked sausage and parmesan risotto:

1. Get 500 ml chicken stock
2. Make ready 200 g risotto rice
3. Take Matteson's smoked sausage, chopped
4. Take 1 red onion, diced
5. Prepare Handful chestnut mushrooms, sliced
6. Take 1 garlic clove
7. Make ready Black pepper
8. Take Handful frozen peas
9. Prepare Grated parmesan

Sausage and Mushroom Risotto is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. This recipe is so easy to make, its one of the first recipes I made at school, and I have been making it ever since. Its perfect to serve on a cold winter night.

Instructions to make Smoked sausage and parmesan risotto:

1. Chop the smoked sausage and fry in a large pan with a dash of oil. Once browned, remove the sausage and place to one side.
2. Add the veg, including the crushed garlic to the same pan and cook until softened. Once cooked, add the sausage and mix in the uncooked rice. Leave on a medium heat for 1 minute to soak up whatever juice is in the pan.
   1. Stir in little bits of stock at a time. You need to continue to stir and wait for the rice to absorb whatever liquid is in the pan before adding more. - This should take 20 to 30 minutes in total to make sure the rice is cooked but check as you go along.
3. Once rice is cooked to your liking, add the frozen peas, seasoning and grate in parmesan to taste.

This recipe is so easy to make, its one of the first recipes I made at school, and I have been making it ever since. Its perfect to serve on a cold winter night. I usually serve this risotto with warm tear and share bread and potato wedges. I even make a vegetarian version by omitting the sausages and using vegetable stock that I serve at summer bbq's. Put the cold stock and haddock in a pan, and bring to a simmer.

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