Sausage Risotto

1lb sausages (any flavour)
6 Slices of bacon, chopped
1 onion, chopped
2 celery sticks, chopped
2 zuchinni, chopped
1 3/4 cups long grain rice
2 tablespoons tomato puree
2 1/2 cups chicken stock (has to be either boiling or hot)
1/2 teaspoon dried oregano
salt
freshly ground black pepper
1 tablespoon chopped fresh parsley

1. Place the sausages on a plate and prick thoroughly with a fork. Cook for 5 - 6 minutes, turning and re-arranging sausages once.

2. Place the bacon in a large bowl and cook for 3 minutes, stirring once. Add the onion and celery. Cover and cook for 4 minutes, stirring once.

3. Add zuchinni, rice, tomato puree, chicken stock, oregano, salt and pepper, blending well. Cover and cook for 13 minutes, stirring twice. Leace to stand covered for 10 minutes.

4. Meanwhille, cut sausages into bite size pieces. Stir into the risotto mixture with the parsley. Serve's at least 4.

*****I tend to add the sausages and parsley when I take the dish out of the microwave, not after the 10 minutes.

All the quantities are what the recipe says, I add more onion and no celery. I add more tomato puree. I added one large and one small zuchinni, use as many as you want especially if you have a lot.

The recipe is a guideline, it the liquid to the rice measurements that are really important though.******

This recipe was copied from the St. Michael (Marks & Spencers) Microwave and Freezer Cookery book, which has been out of prints for years now.

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*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 9~
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~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~345.00
November~350.00