Smoked Pork Sausage 'Risotto
Itís not really a risotto, since it doesnít use Arborio rice (or the like) and isnít cooked by slowly adding stock but hey, itís easy, cheap, filling and tasty.
Serves two generously, or four more sensibly!
- One Smoked Pork Sausage: The horseshoe shaped kind - easily available in (UK) supermarkets - sliced in to coins, then halved
- One Carrot: sliced in to coins (cut the coins in to half-moon shapes or quarters if theyíre big, unless you like them that way)
- One Onion: chopped
- Some Olive Oil for frying
- A scattering of crushed chilli seeds
- Some (frozen) peas
- Some (frozen) sweetcorn
- Rice (preferably Basmati, but white will be fine): 8 fl. oz.
- Vegetable stock: 16 fl. oz.
NO GARLIC! I FORBID IT! Usually I like garlic, but in this recipe, for some reason, it's a spoiler. Don't go there.
- Heat the oil in a wide saucepan for which you have a lid.
- Scatter in some crushed chilli seeds (leave them out if you donít like chilli) to fry for a few seconds until you see the colour run in to the oil.
- Add the chopped onion, carrot and sausage and fry for a few minutes until the onion softens and the sausage starts to colour from the heat.
- Mix in the rice, peas and sweet corn and stir well, but briefly, to mix with the oil.
- Pour in the stock and mix again, gently this time.
- Turn up the heat until the stock is bubbling then turn the heat down to the minimum.
- Put on the lid and leave to cook for about 15 minutes, then turn the heat off for about 5 minutes.
- Stir the 'risotto' and serve.