Oven baked sausage and tomato risotto

What you need

1 tablespoon olive oil

400g chorizo sausages sliced thick

1 red onion, chopped

1 1/2 cups arborio rice

2 celery stalks, diagonally sliced

400g can diced tomatoes

1 1/2 cups chicken stock

1 1/2 cups water

1/4 cup chopped fresh flat-leaf

parsley, to serve

what to do

Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproof saucepan over medium heat. Fry sausages for 10 minutes, turning until browned and almost cooked. Remove from pan.

Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.

Slice sausages into bite-sized pieces.

Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.

Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Serve sprinkled with parsley.