About Me

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I am the 45 year old mother of Josie (17), Jacob (14) and Fergus (11) and the wife of Mark. We live in Newhaven on beautiful Phillip Island with various animals including our dog Charlie. I am a recently trained teacher (third year in the classroom) who is busy juggling family, career and my journey to lose weight and be healthy. I have so many balls in the air . . . hopefully, one day I might catch one . . .

Saturday, July 4, 2009

My First Recipe . . . Risotto with Spicy Sausage

Well, I have been combing the web looking for yummy, healthy meal options and I am amazed with the generosity of so many home cooks who readily share their recipes and expertise, not to mention invest their time to help out others by posting on their recipe blogs. I don't think I will be a daily recipe poster, but every now and then, I think an outstanding recipe deserves to be shared, and this is one of them! I got this recipe from a dear friend, Ann-Marie, who gave it to me while she was on a Weight Watcher journey of her own. I did have to play around with the recipe a little, as the points must have changed since her day, but one sixth still makes a decent sized serve and is only 6.5 point, which is quite respectable, I think! If, like me, you are greedy and eat 1 quarter, then allow 9.5 points. It's totally worth it, trust me!

  • 2 cloves of garlic, chopped finely
  • 1 large brown onion
  • 2 tsps of olive oil
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 2-3 ripe tomatoes, chopped
  • 100g chorizo, sliced
  • 450 g arborio rice
  • 1/2 teaspoon saffron threads (optional, but nice)
  • 250 ml of white wine
  • 4 cups of chicken stock
  • 1/4 cup of grated parmesan cheese
  • 1/4 cup of chopped Italian parsley
Preheat oven to 160.

Place wine, stock and saffron into a saucepan and gently bring to a simmer.

Meanwhile, spray an oven proof/flame proof casserole dish with oil (I used a cast iron one) and saute onion and garlic until soft. Add chopped capsicum and continue to cook for a minute or two then add tomato and chorizo and cook for another minute. Add rice and oil and toss to make sure the rice is coated.

Add stock mixture and place in oven, uncovered for 30 minutes.

Remove from oven and stir through the parmesan and chopped parsley. Return to oven for a further 15 minutes or until stock is absorbed and rice is cooked. Serve with more parmesan, if desired (count the extra points!)

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