Beer and tomato risotto with grilled sausages

Beer and tomato risotto with grilled sausages

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 30 minutes
  • Beyerskloof Pinotage 2010


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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