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sausage and bean risotto

Sausage and Bean Risotto

Cowbridge Kitchen

We assume that Risotto is a speciality dish, most often created by celebrity Chefs for exclusive clientele, but you would be wrong.

Here is a Risotto recipe the whole family will love, especially the kids.

This Risotto recipe requires you to have pre-made a Base Risotto in order to get this made quickly.


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This recipe takes about 40 minutes to make
30 mins Prep time
10 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 170g serving of risotto
Calories: 310
Protein: 9g
Fat: 12g
Carbohydrates: 45g
Fiber: 2g
Sugar: 1g
Nutritional information Nutrition
This recipe will serve 1 person Table for Two Servings
Easy : This recipe is easy to make
Anybody can have a go at this recipe, even a novice cook
Chefs hat Difficulty
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Sausage and Bean Risotto

What can you do with a Basic Risotto, well the answer is pretty much anything. Risotto is the most popular way to cook rice in Italy and now the Risotto is an everyday recipe the world over.

Different cuisines have different Risotto recipes and this Sausage and Bean Risotto is a great idea that will make this Risotto a Kids favourite.


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serving tray Cuisine: Italian
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ingredients

220 g of Base Risotto
2 Fresh Sausages (Any Flavour)
1 Tin of Baked Beans
1 Cup Veg Stock
25 g Salted Butter

Cooking Instructions

  1. Skin the sausages and then roll the meat into small sausage balls , should get about 20.
  2. In a large frying pan , melt the butter then add the sausage balls.
  3. Save a tablespoon of juice from the beans , then drain off the rest and run the beans under cold water to remove the rest of the juice.
  4. When the Sausage balls are cooked remove from the pan and set aside in a bowl.
  5. In the same pan add the ' Base Risotto' and a ladle of stock and the bean juice.
  6. Mix up the risotto ,stock and bean juice cook until hot.
  7. Add the beans to the risotto and mix in , Cook until piping hot.
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Tips -
Other ideas:
''This is a Risotto for the kids... ''
Don't forget that the secret to a great risotto is all in the stock...