Sausages cooked in honey are one of my children’s favourite supper dishes. I have added these delicious glazed sausage pieces into a risotto of peas and spinach. Feeding the family is often a challenge as there is frequently one fussy member especially when it comes to vegetables. This recipe combines the vegetables with the risotto making them less obvious and more palatable.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6 people
Ingredients:12 sausages – chicken, turkey, beef or vegetarian
3 tablespoons honey
4 tablespoons olive oil
1 onion – peeled and finely chopped
2 cloves garlic – peeled and finely chopped
500g risotto rice
1.2 litres hot chicken stock
1 large glass dry white wine
150g baby spinach leaves
200g petit pois peas – fresh or frozen
Salt and freshly ground black pepper
Method1)Pre- heat the oven to 200 C/ 400 F/ Gas mark 6.
2)Slice the sausages and put into an ovenproof dish. Pour over the honey and 2 tablespoons of the olive oil.
3)Bake for 35 minutes.
4)Heat the remaining 2 tablespoons of olive oil in a deep frying pan.
5)Fry the onions and garlic for 2 minutes until just softened. Add the risotto rice, white wine and season with salt and freshly ground black pepper.
6)Slowly add, a ladle at a time, the simmering stock to the risotto allowing the stock to be absorbed into the rice before adding more liquid.
7)Continue in this way for about 15 minutes until the rice is tender and the grains are plump and fluffy.
8)Stir in the peas, spinach and cooked sausage pieces and cook for a final 5 minutes.
9)Taste and adjust seasoning accordingly.
Serve immediately with crusty bread.