Sausage, leek and porcini mushroom risotto
recipe
Sausage, leek and porcini mushroom risotto
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Serve sausages in a slightly different way - a tasty risotto that's sure to become a family favourite
Ingredients
- 4 Debbie and Andrew's sausages
- 15g dried porcini mushrooms
- 250ml boiling water
- 1 dessertspoon olive oil plus a little for brushing a small roasting tin
- 1 medium leek, topped, tailed and sliced
- 1 clove garlic, crushed
- 150g Arborio risotto rice
- 200ml vegetable stock
- 50g peas
- salt and cracked back pepper
- 2 tablespoons chopped fresh parsley
Serves:
2
Preparation:
25
Cook Time:
30
Total Time:
55min
Directions
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- Place the porcini mushrooms in a bowl and pour over l boiling water, leave to stand for - minutes.
- Meanwhile preheat the oven /Gas Mark Grease a medium roasting tin with the oil, add the sausages and cook for minutes, turning the sausages after minutes.
- Heat the oil in a large frying pan and fry the leek and garlic over a medium heat for minutes. Add the rice and drained mushrooms, (reserving the mushroom liquid) and stir until all the rice grains are coated.
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