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Season: Autumn 

Sausage Risotto

Serves 4

*1 tablespoon rapeseed oil

*1 onion, peeled and finely chopped

* b1 carrot, peeled and finely chopped

*2-3 leftover cooked sausages cut into small chunks

400g leftover boiled rice

400g can chopped tomatoes

A pinch of mixed, dried herbs

*Grated cheese (Old Winchester, Lyburn Cheese)

Basil leaves (optional)

METHOD:

  1. Heat the oil in a saucepan. Add the onions and carrot and cook until just soft. Add the sausages and rice and stir for a minute or so to drive off any excess moisture.
  2. Tip in a can of chopped tomatoes, add some tomato puree and the dried herbs. Stir together.
  3. Bring to the boil and simmer and stir for about 5 minutes add a little water if needed to thin.
  4. Serve with grated cheese and sprinkle with basil leaves

*available from Hampshire Farmers’ Markets

Recipe Author for Love Food Hate Waste 

Alison Jones, Aylesbury

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