Courgette and sausage baked risotto

This warming risotto is baked in the oven and topped with lamb sausages for a satisfying midweek meal.

  • 10 mins preparation
  • 1 hr 5 mins cooking
  • Serves 4
  • Print
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Courgette and sausage baked risotto
  • 1 onion, chopped
  • 3 clove garlic, sliced
  • 1 cup arborio rice
  • 2 courgettes, sliced
  • 2 400g can diced tomatoes
  • 1/2 green capsicum, deseeded, chopped
  • 1 cup chicken stock
  • 4 fresh lamb and mint sausages
  • 1 cup grated cheese
  • 1 tablespoon chopped parsley for garnish
  • 200 gram frozen peas, steamed
Pantry items
  • 2 tablespoon oil
  • 1/2 cup water
  • 1 teaspoon brown sugar
  • salt and pepper to taste


Courgette and sausage baked risotto
  • 1
    Preheat oven to 170°C.
  • 2
    Heat oil in a large pot over medium heat. Add onion and garlic cooking for 3 minutes until softened. Add rice and stir for 2 minutes to lightly toast. Add water and stir until it has been absorbed.
  • 3
    Add courgettes, tomatoes, capsicum, brown sugar, stock, salt and pepper. Bring it to a simmer then tip it into an ovenproof dish, cover tightly and place into the oven for 50 minutes or until the rice is tender.
  • 4
    Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds.
  • 5
    Ten minutes before the risotto is ready, poke the sausages and sprinkle with cheese and return to finish cooking.
  • 6
    Remove from oven, sprinkle with parsley and serve hot with steamed peas on the side.


Make this a vegetarian dish by replacing the sausages with a range of other vegetables, feta or pulses and using vegetable stock.