tomato and sausage risotto

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Step by step

5 steps

1
Preheat the oven to 180 deg C.
2
Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
3
Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
4
Add the puree and the tomatoes and stir well, stirring so nothing sticks.
5
Add a ladle of stock and allow that to bubble!. Taste for salt and serve when it looks done.

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