Forget adding stock a ladleful at a time and constant stirring – you can still make a delicious (albeit less authentic) risotto with a morehands-off approach. The addition of egg yolks and cheese at the endgives a creamy texture, so no one will know you cheated!
The only downside to a delicious risotto, is the painstaking amount of time it takes to slowly add to the stock and stir. Well, this sausage risotto eliminates the hassle, adding the stock in half amounts at a time instead.
Step 1Heat the oil in a large, heavy-based pan over medium heat. Squeeze
the sausagemeat out of the skins
directly into the pan in small pieces
(discard skins) and fry for 6-7min,
or until lightly browned. Stir in the
garlic and cook for 30sec.
Step 2Add the rice and stir well. Pour
in 1/2 the hot stock and bring to
a simmer, stirring well to loosen
any caramelised bits from the
base of the pan. Add the remaining stock, reduce heat to low and
simmer, stirring well every 6min
or so, for 25min, or until the
rice is tender and the stock has
been absorbed.
Step 3Remove from heat and stir in
the spinach until starting to wilt,
followed by the Parmesan, egg
yolks and plenty of freshly ground
black pepper. Check seasoning
and serve garnished with extra
Parmesan and freshly ground
black pepper.
Per serving:
Calories: 668
Protein: 26g
Total fat: 32g
Saturates: 12g
Carbs: 68g
Total sugars: 2g
Fibre: 3g
Delicious and easy risotto recipes that you'll return to again and again 🧀
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
