Sausage risotto

For us this is a very flexible recipe dependent on what we have vegetable wise. I love adding grated apple to risotto - it pretty much disintegrates but adds a sweet and slightly caramelised flavour. This is what I did today:

Ingredients (serves 4-5)

6 sausages (I used 3 pork & apple, 3 chorizo)

2 small onions (sliced) 

3 small leeks (chopped roughly)

Olive oil (1-2tbsp)

250g risotto rice 

2 carrots (grated)

2 eating apples (grated)

1 kallo low salt stock cube (chicken) made up with about 1 litre of water 

I part-cooked the sausages in the oven then chopped them into rounds. Then heated up a large skillet pan, added olive oil, sausage rounds, leek and onion and fried gently until onion had softened and sausage browned attractively. I added the rice and stirred for a few minutes.

Then I added about half the stock and let it simmer until the liquid was absorbed. Then added the grated carrot & apple into the pan. Stirred well then kept adding liquid until the rice was cooked through and apples starting to caramelise. 

This took about 25 mins. I served it straight away but we will have half of it microwaved tomorrow.