BAR­LEY, ITAL­IAN SAUSAGE & ONION RISOTTO

SERVES 4 PREP 15 MINS COOK 40 MINS PER SERVE 2809kj

Woman’s Day (Australia) - - Food To Love -

20g but­ter 1 tbsp olive oil, plus ex­tra, to serve 1 onion, finely chopped 500g Ital­ian sausages, meat re­moved from cas­ings 1 cup pearl bar­ley 4 sprigs thyme, leaves picked, plus ex­tra, to serve ¾ cup white wine 4 cups hot chicken stock 1 bunch kale, trimmed, halved ⅓ cup grated parme­san, plus ex­tra, to serve 1 red chilli, sliced, to serve 1 In a large saucepan, melt but­ter and oil on high. Saute onion 2-3 min­utes un­til ten­der. Add sausage meat and cook 5 min­utes un­til browned, break­ing up lumps with a wooden spoon. 2 Add bar­ley and thyme and cook, stir­ring, 2-3 min­utes un­til slightly toasted. 3 Add wine and sim­mer, stir­ring, un­til al­most com­pletely evap­o­rated. Add stock, half cup at a time, stir­ring be­tween each ad­di­tion un­til all stock is ab­sorbed (about 25 min­utes), adding kale with fi­nal half cup stock. Sim­mer, cov­ered, 2-3 min­utes un­til stock is ab­sorbed and kale has wilted. 4 Stir parme­san through and sea­son. Serve with chilli and ex­tra grated parme­san.

$3.20 PER SERVE

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