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  • Serves:6
  • Prep Time:10 mins
  • Cook Time:40 mins

Sausage & Rosemary Risotto

+1 Edgell Four Bean Mix

Creamy, filling, warm – this risotto’s got all the makings of a fantastic winter dinner. Our beans give the delicious rice dish an additional texture amongst the flavours of the herbed sausages and fragrant rosemary. Sprinkle with parmesan right before serving for the perfect finish!


Original recipe by SPRINKLES AND SPROUTS | 20.6.16


Ingredients

+1 1 CAN (420g) EDGELL FOUR BEAN MIX

  • 1.2 litres hot vegetable stock
  • 1 tablespoon olive oil
  • 4 Italian pork sausages (something with herbs and fennel)
  • 20g butter
  • 1 large red onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 sprigs rosemary, chopped
  • 400g (1¾ cups) arborio rice
  • 200ml dry white wine
  • 50g butter, extra
  • 40g finely grated parmesan

Method

Pour the stock into a pan, place over a low heat and bring to a simmer.

Heat oil in a separate large heavy based saucepan over a medium heat. Remove the sausage meat from their skins, add to pan breaking into small chunks. Cook for 5 minutes until cooked through and slightly crispy. Remove from the pan and set aside.

Add butter, onion and garlic to the pan the sausages were cooked in. Stir in rosemary and cook for 3-4 minutes until everything is soft.

Add rice and stir until all grains are coated with oil and butter.

Pour in the white wine and cook for 3 minutes until the wine has evaporated.

Add enough stock to just cover the rice, reduce heat to medium low and stir continuously to prevent the rice from sticking to the base of the pan. When the liquid has evaporated add a couple of ladles of the stock. Continue cooking, stirring and adding stock until the rice is just cooked.

With the last addition of stock, return the cooked sausage and drained beans.

STIR IN DRAINED EDGELL FOUR BEAN MIX, HEAT THROUGH.

Remove from the heat and stir in extra butter and parmesan. Place a lid on the risotto and allow to stand for 5 minutes.

Then give it one final stir and serve with extra parmesan.

Tips

Risotto is one of the few hearty Italian dishes that is best eaten straight away and not the next day.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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