Oven baked sausage risotto

Oven baked sausage risotto is a hearty, tasty meal that the kids will love. We think the best ‘cheap meals’ are the ones you don’t know are budget. When we think about cooking budget meals we prefer to think of saving money using meal planning, buying seasonal, getting creative with leftovers, buying in bulk and keeping a well stocked pantry. Plus, a risotto that is baked means no standing over a hot stove. Win.

Nutrition Note: Choose good quality sausages free of additives and preservatives. These unwanted ingredients can destroy some nutrients in the food they are added to and cause food intolerance symptoms in susceptible children and adults.

As seen in our Summer 2014 magazine. You can read more about the current and back issues of our magazines and buy them online here:

Launch magazine 

Back to School Magazine 2014

Winter Warmers Magazine 2014

Spring 2014

Summer 2014

Annual 2015

Back to school 2015

Join us on Facebook for other foodie bits and pieces.

Ingredients

• 1 tbsp rice bran oil
• 400g lean, gluten free sausages
• 1 brown onion, finely chopped
• 3 celery stalks, finely chopped
• 1 large carrot, peeled, grated
• 1 ½ cups Arborio rice
• 1 x 400g tin diced tomatoes
• 2 cups salt-reduced chicken stock
• 1 cup water
• 1 cup grated parmesan cheese
• parsley to serve
• ¼ cup toasted pinenuts to serve (optional)

Method

Step 1

Preheat the oven to 200°C -

Step 2

Heat half of the oil over medium heat in a large (10-cup) casserole pot or *ovenproof saucepan. Fry sathe usages for around 10 minutes, turning until browned all over and almost cooked through. Remove from the pan and cut into small pieces -

Step 3

Add the remaining oil to the pan. Add onion, celery and carrot. Saute for around 2 minutes or until fragrant. Then add the rice and cook, stirring for a further 1 minute -

Step 4

Pour in the tomato, stock and water and stir to combine. Remove from the heat and cover with the lid or two sheets of foil to tightly seal -

Step 5

Transfer the pan to the oven and cook for around 30 minutes or until the liquid is absorbed and the rice is tender. Stir through the grated cheese and garnish with fresh parsley and toasted pinenuts (optional) -

Step 6

*If you don’t have a casserole pot or ovenproof saucepan simply prepare the stovetop directions using a saucepan and transfer to an ovenproof dish to place in the oven -

Step 7

Tip: you can try rolling the risotto into small bite-sized balls for your baby or toddler -

Step 8

Storage: store in the fridge for two days or freeze in small portions for great ready-to-eat freezer meals. -