sausage risotto

Ingredients:

1 tablespoon Oliver oil
6 beef or turkey sausages (cooked)
1 onion chopped
1/4 cup fresh basil leaves
2 crushed garlic cloves
2 cups arborio rice
2 tablespoons tomato paste
2 2/3 cups tomato sauce
2 1/2 cups water
1/2 cup white wine
2 tablespoons surgar
2 ounces baby arugula leaves

Steps:
1. Preheat oven to 350 F
2. Heat olive oil in large sauce pan
3. Stir in onion, basil and garlic until onion softens
4. Add rice and paste, stir to coat rice in onion mixture; add wine to the boil
5. Stir in tomato sauce, the water and sugar, bring to boil; season with salt and black pepper
6. Move the whole thing to a casserole dish, cover with foil and bake 25 mins; stirring half-way through cooking
7. Uncover, stir in sausages; bake another 10 mins
8. Stir in arugula


Prep & Cook time: about 1 hour to serve 6

This turned out to be one of the dishes I cook often on weekend. The fresh arugula leaves  added a final touch to the plating and taste. It's also simple and pleasant to cook.