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Liza Fieldsend
ITALIAN cuisine the world over is appreciated for it being simply made but very delicious hearty food.
The festive season calls for just that and this spicy sausage risotto, which was submitted in the “Shearly Cripps Recipe Diary of 2001” is as the Italians say, “delizioso”.
Ingredients: (Serves 4)
25ml of extra-virgin olive oil;
Two onions, sliced;
Two celery stalks, chopped;
Two cloves garlic, crushed;
400g raw risotto rice;
One stock cube dissolved in 750ml water;
2ml dried mixed herbs;
Salt and pepper to taste;
10ml parsley chopped;
2ml dried oregano;
Four sausages, cooked and sliced;
250ml frozen mixed vegetables, thawed.
Method
Heat oil in a large skillet with a lid.
Fry onions, celery and garlic for 3 minutes.
Add rice and stir for 2 minutes.
Add the stock, mixed herbs, oregano, salt and pepper seasoning then cover and simmer for 10 minutes.
Add the remaining ingredients, cover and simmer until cooked through for about 10 minutes stirring occasionally.
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