Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “risotto”

Baked Kransky, Bacon & Pea Risotto

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

Baked Kransky, Bacon & Pea Risotto


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.

Check seasoning

Add the additional tablespoon of butter to make a lovely glossy texture if required.



Bon Appetit!  🙂

Baked Tomato Risotto

This is a cheats way to cook risotto.  It takes about 40 minutes and all you have to do is give it a stir halfway through…


chopped onion

chopped pancetta or bacon

olive oil



1 cup arborio rice

1 large tetra pak of chicken stock (approx 1 litre)

1 small tub tomato paste

2 good handfuls pecorino or parmesan cheese

seasoning to taste


Preheat oven to 200c and place oven proof dish in to heat. (spray it with non stick spray first)

Fry onion, bacon, garlic and chilli in olive oil until soft.

Add arborio rice, stirring until coated with oil.

Mix together chicken stock and tomato paste.

Pour into pan and stir until boiling.

Season with pepper if desired (you shouldn’t need salt because of the bacon)

Take preheated dish out of oven and gently pour mixture in.

Stir until evenly distributed.

Bake for 20 minutes on 200c.

After 20 minutes, remove from oven and stir through cheese until combined

Bake a further 20 minutes and give a stir before serving.

You can add chopped fresh tomatoes, or sun dried tomatoes or peas etc before serving.

Bon Appetit!

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