Italian Sausage Risotto (Serves 4)

May 4, 2018





  • 250g x Spelt, barley and brown rice risotto (I use Riso Gallo),

  • 70g x Tomato puree,

  • 1 x White onion (Chopped),

  • 1 x Spanish bell pepper (Chopped),

  • 2 x Good quality Italian sausages (skinned and broken into small portions),

  • 1 x Handful of green olives (I use Brindisa Gordal pitted olives),

  • 2 x Garlic cloves (Crushed),

  • 1 x tsp of chilli flakes,

  • 500ml x Chicken stock,

  • Seasoning to taste,

  • 1 x tbsp. of olive oil (for frying),

  • Paella Pan or a non-stick pan with lid (or use tin foil).




  1. On a medium heat, add the oil to the pan and fry off the onions slowly until they are translucent and soft,

  2. Add the chorizo, chilli flakes and garlic and fry off for a few minutes until the juices from the chorizo start to coat the onions,

  3. Add the tomato puree and cook through for a minute or two, 

  4. Add the sliced red peppers and cooking until they start to turn soft,

  5. Add the grains and stir through so that everything is coated in the flavoured oil,

  6. Pour the stock over the grains, and then add the portions of sausage followed by the sliced green olives,

  7. Season and place tin foil over the top of the pan and allow cooking on a medium-low heat for 15 to 20 minutes,

  8. No need to stir the grains, however if you notice it is a little dry then you can add a little water,

  9. Plate, and top with a little parsley.

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