DEB’S RECIPE: Lamb Sausage and Sundried Tomato Risotto

6 Lamb Sausages (from Stuart Bros Kyogle if possible)
¼ cup of sundried tomatoes and the oil from it
1 medium zucchini chopped finely
1 medium red onion chopped finely
¼ of a red capsicum chopped finely
2 cloves of garlic crushed
1 cup of Arborio rice
2 cups of beef stock
parmesan cheese to Serve
Chop the 6 sausages into about 4cm lengths and  fry in two tablespoons of the sundried tomato oil then take out of the pan once browned.
Fry in the remaining oil the zucchini, the red onion, the capsicum and the garlic till just soft and slightly browned.
Add the Arborio rice then once sizzles add the beef stock a bit at a time till it absorbs. While doing this also add the sliced sundried tomatoes and re add the chopped sausages. Add salt and more oil and stock if needed.
Turn off once rice is cooked then add a knob of butter and rest for five minutes.
Mix through and serve topped with parmesan cheese.

Recipe submitted by the legend Debbie Reid from Kyogle CWA Evening Branch

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