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Ingredients

2x 375g pkts pork sausages
2 teaspoons olive oil
2 garlic cloves, crushed
440g (2 cups) arborio rice
2 Massel chicken style stock cubes, crumbled
750ml (3 cups) water
50g baby spinach leaves
25g (1/3 cup) finely grated parmesan
1 tablespoon chopped fresh continental parsley

Method

Step 1 Preheat oven to 180°C. Heat a medium frying pan over high heat. Cook the sausages, turning often, for 5 minutes or until browned and almost cooked. Set aside for 5 minutes to cool slightly. Cut each sausage into 4 pieces.
Step 2 Meanwhile, heat the oil in a 2L (8-cup) capacity flameproof casserole dish. Cook the garlic for 30 seconds or until aromatic. Stir in rice to coat. Add stock cubes and water, and stir until dissolved.
Step 3 Add sausage to the dish. Cover. Bake for 15 minutes or until rice is tender. Stir in the spinach, parmesan and parsley.

Spinach & pork sausage risotto

How to make Spinach & pork sausage risotto

Ingredients

Method