Sausage, beetroot and red wine risotto

If you are looking to try something a bit different for dinner, then why not try this risotto dish? It

If you are looking to try something a bit different for dinner, then why not try this risotto dish? It takes a much overlooked vegetable and turns it into the star of this dish. With just 15 minutes of preparation time and a further 25 minutes to cook, this dish can be on your table in under an hour. The colour and beautiful taste is sure to be a winner at your house.




  1. Take the beetroot and stock and combine in a saucepan over high heat. Bring to the boil before reducing the heat and allowing to simmer gently.
  2. In a large pan heat half the oil before adding the sausages. Cook for 5 minutes or until each sausage is brown all over. Transfer sausages to a bowl and set aside.
  3. Heat the remaining oil in the pan before adding the garlic and fennel. Cook for 5 minutes or until the onions have softened and taken on a light golden colour.
  4. Add the rice and stir for 2 minutes (the rice should appear less glassy by this stage).
  5. Add the wine to the rice and continuously stir with a wooden spoon until all the liquid has been absorbed. Then add the 1/2 cup of beetroot mixture and again stir until all liquid has been absorbed.
  6. Continue to add the beetroot/stock mixture to the rice a ladleful at a time, stirring continuously. Do not add another ladle of liquid to the pot until the previous one has been absorbed.
  7. Cook for 20 minutes or until the rice is tender yet firm.
  8. Remove the pan from heat and toss in the sausage, spinach and parmesan then stir. Season with salt and pepper.
  9. Serve immediately.

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  1. Omit the sausage and add mushrooms plus a touch of parmesan in final stages will suit the vegetarian palate😜

  2. That looks rather yummy. Made myself risotto last night – this one looks worth trying. Inventive and tasty.

    • Sue the trouble I have with risotto is that it does not reheat well. So I only make it when we are having guests or I cut the recipe in half and then there is usually some left over. Do you have any tips on reheating Risotto.

    • Debbie Bryant – If you save any leftover – try to save some of the liquid you used in the making and when re-heating add that or other liquid and stir while heating. Risotto absorbs like all rice. And re-heat very gently. I’ve sort of got my amount right for a single serve – sometimes a little left over to have as an accompaniment to main meal.

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