Recipe
Cheesy Sausage Risotto
A creamy stovetop risotto with browned sausages, mature cheddar and a gentle mustard finish: a cosy, savoury supper with soft rice and plenty of pan-to-table comfort.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat the olive oil in a wide, heavy-based pan over a medium heat. Add the sausage meat and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned. Transfer it to a plate.
Add the onion to the pan and cook for 4–5 minutes until soft. Stir in the rice and toast it for 1 minute, coating the grains in the savoury oil.
Add a ladleful of hot vegetable stock and stir until almost absorbed. Continue adding stock a ladleful at a time, stirring often, until the rice is tender and creamy, about 20 minutes.
Return the sausage to the pan with the butter, cheddar and Dijon mustard. Stir until the cheese has melted, then season with salt and black pepper.
Take the pan off the heat and rest the risotto for 2 minutes. Stir once more and serve while it is soft and spoonable.
Notes
Serve straight from the pan while the risotto is soft and creamy.
About this recipe
This is a relaxed, family-style risotto built around browned sausages, creamy rice and mature cheddar. The sausage brings savoury depth while a small spoonful of Dijon mustard keeps the finished dish balanced rather than heavy.
Keep the stock hot and add it gradually, stirring as the rice absorbs each ladleful. The final rest lets the grains settle into a soft, spoonable texture, with butter and cheese giving the pan its glossy finish.
