Italian Meat and Poultry Recipes - Sage and Lentil Risotto with Herb Sausage Recipe

Ingredients

• 3/4 cup puy lentils

• 8 herb sausages

• 1/4 cup butter

• 2 onions, sliced

• 1 3/4 cups risotto rice

• 5 cups hot Chicken Stock

• 8 large sage leaves, finely shredded, plus extra to garnish (optional)

• salt and pepper

Serves 4

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Method:

1. Rinse the lentils, put them in a saucepan, and cover with water. Bring to a boil and simmer for about 25 minutes, until tender.

2. While the lentils are simmering, cook the sausages in a preheated oven at 400°F for 20 minutes, or until golden.

3. Meanwhile, melt the butter in a large heavy-based saucepan. Add the onions and sauté for 5 minutes, until softened but not colored. Add the rice and stir well to coat the grains with the butter.

4. Add the shredded sage leaves to the rice. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

5. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

6. Drain the lentils and add to the pan. Season to taste with salt and pepper, cover and leave the risotto to rest for a few minutes before serving.

7. Top with the sausages and serve garnished with sage leaves, if desired.