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Spicy Sausage and Red Pepper Risotto Recipe

Spicy Sausage and Red Pepper Risotto recipe

Stashcook

This risotto mixes spicy sausage with sweet red peppers and creamy rice. It's a warm, filling dish with a little kick. You cook the rice slowly, adding broth to make it soft. It's a yummy dinner that feels special but is easy to make.

Ingredients

50 g Pine Nuts
1 Large Onion
2 Cloves of Garlic
250 g Spicy Italian Sausage
2 Large Red Bell Peppers
1 Tbsp Tomato Paste
1 Tsp Sweet Smoked Paprika
1 Vegetable Stock Cube
1 Tbsp Balsamic Vinegar
80 ml Extra Virgin Olive Oil
300 g Arborio Risotto Rice
120 ml White Wine
40 g Parmesan Cheese
A handful of Fresh Basil Leaves

Method

1
Heat a large pan over medium heat and add the spicy Italian sausage. Cook until browned and set aside, leaving the fat in the pan.
2
Finely chop the onion and garlic. Dice the red bell peppers.
3
In the same pan, add the onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute.
4
Stir in the risotto rice and cook until it starts to turn translucent, about 2 minutes.
5
Pour in the white wine and stir until it has been absorbed by the rice.
6
In a blender, combine the red bell peppers, tomato paste, sweet smoked paprika, vegetable stock cube, balsamic vinegar, and 30 ml of olive oil. Blend until smooth. Transfer to a saucepan, add 750 ml of water, and warm over low heat.
7
Gradually add the warm pepper mixture to the rice, one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more.
8
Once the rice is tender and creamy, stir in the cooked sausage and grated Parmesan cheese. Season with salt and pepper to taste.
9
Toast the pine nuts in a dry pan until golden and set aside.
10
Serve the risotto garnished with toasted pine nuts, torn basil leaves, and a drizzle of the remaining olive oil.

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