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.
75 g Parmesan, finely grated, plus extra to garnish
2 medium egg yolks
Directions
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 🧀
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
