Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Preheat the oven to 160/315/gas 2-3.
In a large casserole dish, heat the oil and lightly brown off the sausages. Transfer to the side. Turn down the heat, add a little more oil and sautee the sliced onions and chopped celery for 5 minutes. Add the aubergine with a little more oil (they absorb oil when cooking) and cook until the aubergine starts breaking down and turning brown. Add the peppers, mushrooms, courgettes, garlic and anchovies and stir for 2 minutes.
Add the risotto rice and give it all a good stir for 1 minute. Turn up the heat and add the wine. Stir until the wine has absorbed. turn down the heat again and add the tomatoes, water, bouillon, soy, Worcestershire sauce, salt and pepper. Give it one last big stir, add the sausages to the top in a layer and pop the lid on. Place in the oven for 35 minutes.
Once it’s ready, taste to check the seasoning and sprinkle over the freshly chopped coriander. You don’t really need anything else with this, apart from some chilli oil for those who like it hot! You might find you have extra rice which is delicious warmed up the next day with a couple of poached eggs.
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This is a good recipe to experiment with different herbs and spices. This version has a Mediterranean feel to it with a garlic and anchovy base and then aubergines, courgettes and peppers. Try swapping the anchovies for 1 teaspoon of tumeric, 1/4 teaspoon of cumin and 1 tablespoon of smoked paprika and you’ll give it a whole new identity.”