Sausage, Pesto & Pepper Risotto

Crafted by local foodie expert, SpamellaB, this recipe is risotto perfection. Creamy Arborio rice, a hint of garlic, sweet roasted cherry tomatoes, and sumptuous, locally sourced Cumberland sausages – and what’s more, it’s ready in just 30 minutes. 

Grab all the ingredients you need from our Best of Local range by clicking here.

Method

1. Heat a tablespoon of oil in a large pan then add the onion, pepper and garlic and cook for 5 minutes until golden.
2. Add in the paprika, seasoning and rice and continue cooking and stirring for a couple of minutes.
3. Gradually add in about ½ cup of stock and stir frequently until it has absorbed into the rice - then continue adding and stirring until it has all been used up (about 20 minutes).
4. Stir in the pesto, spinach and basil leaves in the last few minutes then set aside.
5. Meanwhile cook the sausages in the oven or air-fryer for about 15 minutes until well cooked, then slice up.
6. Also roast the tomatoes in a teaspoon of oil either in an oven (bake at 190C for 10 minutes or air fry for 4 minutes).
7. When ready to serve, dish out the risotto, add some roasted tomatoes and sausages slices on top then enjoy! Serve in warmed bowls. 

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