Tomato and Sausage Risotto

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the risotto rice, tomato and garlic. Sitr and cook until the edges of the rice are translucent, 1-2 mins.

Pour in your stock and stir to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Pop the sausages onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat. 

Bake the risotto on the middle shelf and the sausages on the top shelf of your oven until the rice is cooked, the water has been absorbed and the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the pesto and olive oil for the drizzle (see pantry for amount).

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese and butter (see pantry for amount). TIP: Add a splash of water to loosen the risotto if needed.

Cut the sausages into rounds and stir through the risotto.