This week we learn to cook Sausage Risotto. Thanks to Folkestone & Hythe District Council, and Turnerstone Community Hub for supporting our podcast!
Ingredients:
Sausages - 250 g (8 oz) - take skins off
Cooking oil - 1 tbsp
Rice - 150 g (3 oz)
Onion - 1 medium
Garlic - 2 cloves
Mushrooms - 100 g (4 oz)
Green beans or peas - 50 g (2 oz)
Sweetcorn - 50 g (2 oz)
Hot water - 375 ml (¾ pt)
Vegetable stock cube - 1
Salt and pepper
Parmesan - 1 x 15ml spoon, grated
Worcester sauce - to taste, probably 1 tbsp
Method
Chicken risotto: Make in the same way but use about 250 g/½ lb cooked chicken instead of sausages. Tips
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