Yes folks, sausage risotto, and it’s pretty tasty too! Here’s what you need;
- 400g Thin Sausages
- 1 Red Onion
- 2 cups brown rice
- 4 celery stalks
- 400g can diced tomatoes
- 1 cup chicken stock
- 1 cup water
Cook the sausages in the pan with a little oil, once cooked through, remove from the pan and dice them. Dice the onion and then fry the onion until it’s soft, but don’t overdo it. Dice the celery and add that to the pan, frying for just a couple of minutes. Put in the rice, water, stock, tomato, cover with a lid and bring to the boil, then simmer until the rice is fully cooked. Add a little extra stock if need be.
If you want to get fancy, serve it sprinked with a bit of freshly chopped parsley.
Provided you buy gluten free sausages (easy to get these days), and use a gluten free stock (or make your own), Celiacs should be able to enjoy this one.