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Spicy Sausage and Red Pepper Risotto Recipe

Name: Spicy Sausage and Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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

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.

Finely chop the onion and garlic. Dice the red bell peppers.

In the same pan, add the onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute.

Stir in the risotto rice and cook until it starts to turn translucent, about 2 minutes.

Pour in the white wine and stir until it has been absorbed by the rice.

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.

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.

Once the rice is tender and creamy, stir in the cooked sausage and grated Parmesan cheese. Season with salt and pepper to taste.

Toast the pine nuts in a dry pan until golden and set aside.

Serve the risotto garnished with toasted pine nuts, torn basil leaves, and a drizzle of the remaining olive oil.