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Beer Food

Beer and tomato risotto with grilled sausages

30 minutes

Beer and tomato risotto with grilled sausages

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

260 g large spring onions, thinly sliced
3 T olive oil
1 clove garlic, crushed
1½ cups risotto rice
1 cup beer
1 x 410 g can chopped tomatoes in juice
Sea salt and freshly ground black pepper
3 cups warm beef stock
3 T chopped flat-leaf parsley, plus extra to garnish
400 g smoked chilli free-range beef and lamb sausage, grilled

Method

In a saucepan, gently soften the leeks in the oil. Stir in the garlic and rice until well coated.

Pour in the beer and cook over a fairly brisk heat, stirring, until the beer has been absorbed. Stir in the tomatoes and a little seasoning and simmer, stirring, for a few minutes.

Pour in the stock, a cup at a time, and simmer, stirring, until the liquid is absorbed and the rice is swollen and tender with the distinctive bite of a good risotto. It should take 25 to 30 minutes.

Stir in the parsley. Check seasoning, not forgetting that the sausages have a strong flavour. If it seems too thick, thin down with a little stock. Serve with the grilled sausages.

Cook’s notes: You could use leeks instead of large spring onions. The risotto is good with a side dish of sautéed Swiss chard. If you prefer, use chicken sausages.

TASTE’s take:

Risotto goes macho, made with beer and served with good sausages.

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Beer and tomato risotto with grilled sausages

Beer and tomato risotto with grilled sausages

Ingredients

Method