Risotto with Corn, Mushrooms and Chicken Sausages with baby veg salad

Corn, Mushroom and Chicken Sausage Risotto, with a baby veg salad











Sorry about the lack of posting, the family has been ill again. You didn't miss much, cheese and tomato on toast and miscellaneous deep-fried frozen things (fish fillets, fingers, chips) and steamed veg were as exciting as it got. Today we had risotto and in an effort to get the 3 year old to eat without help I snuck some rice around his sausages. It turned out a little salty, which is a change from my normal insipid, oh well live and learn.

Ingredients:

• Arborio rice
• Chicken stock
• White wine
  
• Swiss brown mushrooms
• Corn
• Coriander
• Chicken sausages
• Onion
• Olive oil
• Salt
• Pepper
• Parmesan cheese
• Baby vegetable salad
  

Fairly standard risotto method, heat the stock to a simmer. Fry the mushrooms in a hot pan with butter and then add the snags to the pan and fry until nicely cooked and crispy. Then Chuck some onion and oil in the pan on low heat and sweat until translucent. Then toss in the rice and swirl about until the rice just begins to catch and lets off a nice smell. Then dump in some white white and stir until it's gone. Gradually add the stock whilst stirring until the rice is basically done. When it's done add the corn, coriander, mushrooms, cheese and season.

Baby veg salad is simple chop vegies, toss with a little olive oil, lemon and salt.

Time to prepare: About 45 minutes
Cost of ingredients: About $30
Number of serves: 6
Recipe inspiration: none