Carrot and sausage risotto

Comforting carrot and sausage risotto.

Ingredients

• 2 tbsp vegetable oil
• 8 sausages
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 300g risotto rice
• 1 vegetable stock cube, made up to 1ltr
• 2 carrots, peeled and coarsely grated
• 20g flat-leaf parsley, finely chopped
• 100g Cheddar, coarsely grated

Method

1. Heat half the oil in a large casserole dish over a medium heat. Add the sausages and fry for 10 mins until crispy and cooked through.
2. Remove from the pan and cut into thick slices.
3. Add the remaining oil, onion and garlic to the pan. Fry for 8-10 mins until the onion is softened.
4. Add the grated carrot and the rice and cook for 1 min before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful.
5. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente.
6. Stir through the sliced sausage, half the parsley and the Cheddar and season to taste. Scatter with the remaining parsley to serve.