Baked Risotto With Sausage And Cherry Tomatoes

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Bring the stock to a boil in a medium saucepan. Reduce heat to low; cover and simmer.

3. 3

   Meanwhile, heat a large skillet on medium heat. Cook the sausages until browned all over and cooked through. Drain on paper towels. Cool slightly then cut into thick slices.

4. 4

   Add the oil to the same skillet on medium heat. Cook the onion and garlic until the onion is soft. Add the rice and stir to coat the rice in the onion mixture. Carefully pour in the hot stock and add the sliced sausages. Stir to combine. Pour the mixture into a large shallow baking dish; cover with foil.

5. 5

   Bake for 8 mins. Stir the rice mixture. Replace the foil and bake for another 8 mins. Remove the foil, stir and bake, uncovered, for another 15 mins. Add the tomatoes and bake, uncovered, for about 15 mins or until the tomatoes are soft and the rice is tender.

6. 6

   Remove from the oven. Sprinkle with the marjoram.

* Per serving · 4 servings · Values may vary.