Creamy Sausage Risotto


  • 30g butter
  • OR 30mL oil
  • 1/2 small onion
  • 1 leek
  • 750mL liquid beef stock
  • OR 1L liquid vegetable stock
  • 250g sausages
  • 1 cup arborio rice
  • 1/2 cup cooking cream
  • 1 cup mushrooms
  • 1 cup peas
  • 1 tsp nutmeg
  • 1 tsp sage
  • 1 tsp rosemary
  • Parmesan to serve


  • Prep Ingredients: Dice the onion, slice the leek and mushrooms. Remove the skins from the sausages and cut into large chunks.
  • In a deep casserole dish or pan, add the butter and allow to melt on low heat.
  • In a separate pot, add 750mL of liquid stock and bring to a boil.
  • Once butter is melted, combine with diced onion and sliced leek. Allow to cook until soft and aromatic.
  • Add the sausage to the onion and leek pan and cook on medium to high heat until it turns brown.
  • Add rice to the sausage mixture, and allow to toast for 2-3 minutes. Stir frequently and thoroughly to prevent any of the mixture from sticking to the bottom.
  • Add cream to mixture and stir until well combined.
  • By now, the stock should be reaching boiling point. Using a ladle, slowly transfer the stock to the rice mixture. Allow it to be absorbed by the rice before adding more. This will ensure you don't over cook the rice.
  • When the rice is partially cooked but still slightly hard, add the mushrooms, peas and spices (it may take 20-30 minutes to get to this step). Make sure you cook the vegetables only for a short period of time. This will ensure they don't lose their flavour and consistency.
  • Cook for a further 5 minutes. Frequently check the consistency of the rice to know when it is cooked.
  • Allow to rest for a couple of minutes before serving with Parmesan.