Cold winter nights need some comfort food and there is nothing more tasty than Kransky Sausages baked in a risotto with bacon and peas. Add some red pesto and you have a delicious combination and it’s hard to stop at just one bowl!
Kransky is a Slovenian sausage most similar to a Polish sausage and is predominantly filled with pork and bacon. Variations include Cheese Kransky – which has little cubes of cheese added and Chilli Kransky which is hot.
Red Pesto is a variation on the usual green basil based pesto but has the addition of sun-dried tomatoes and sometimes chilli to give a lovely tangy flavour and a vibrant colour.
Frozen peas are a gal’s best friend and add colour and texture to everything and I have no guilt at all about using them. Really – who has time to individually pod peas!
This dish freezes well and can also be made into Risotto balls
2 tablespoons olive oil
1 large red onion finely chopped
1 garlic clove grated
1 stick of celery finely sliced
3 Kransky sausages skin removed and chopped into small pieces
3 rashers of bacon finely chopped
2 cups Arborio rice
2 generous tablespoons red pesto
4 cups of chicken stock
1 cup frozen peas
1 generous cup of freshly grated parmesan cheese
½ tub light sour cream
Seasoning to taste
Knob of butter – optional
Preheat oven to 180C.
Heat the oil in a medium saucepan, add onion, celery, garlic, bacon & Kransky and cook, stirring for 3-4 minutes.
Add rice, stir for another minute so rice is coated, then add the red pesto.
Pour in the chicken stock and bring to the boil.
Season with salt & pepper to taste
Transfer to large casserole dish, cover with foil and bake for 25 minutes.
Just prior to serving cook the peas in the microwave for 3 minutes
Remove risotto from oven and gently stir through peas, parmesan cheese and sour cream.
Add the additional tablespoon of butter to make a lovely glossy texture if required.
Bon Appetit! 🙂