You can add anything to risotto but great British chef Brian Turner makes it his own with sausage, bacon and Stinking Bishop cheese!


  • Splash of oil

  • 12 sausages

  • 4 rashers smoked bacon

  • 110g unsalted butter

  • 1 onion

  • 350g Arborio rice

  • 1.8 litres chicken stock

  • 2 tbsp chopped flat-leaf parsley

  • 80g butter, chopped

  • 80g Stinking Bishop cheese, diced

  • Salt and pepper

  • Parsley for garnish


  • 1.

    Heat the oil in frying pan and slowly cook the sausages, approximately 20 minutes. Cut the bacon into strips and slowly cook to a crisp. Set aside.

  • 2.

    Meanwhile melt the butter, add the finely chopped onion and stew. Do not colour. Add rice and stir to coat each grain in butter. Boil the stock in a separate pan and add a ladle full to the rice, stir and leave to boil and evaporate. Continue to do this for between 15-20 minutes until rice is cooked.

  • 3.

    Chop sausage into ½ “ pieces and after 15 minutes mix into risotto. When the rice is fully cooked, take off heat and put to one side. Add the chopped butter and diced cheese and leave to stand for 3 minutes. Mix together and season. Serve into individual dishes. Mix the bacon and parsley together, sprinkle on top and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2688kj
  • Fat Total 183g
  • Saturated Fat 80g
  • Protein 76g
  • Carbohydrate 182g
  • Sugar 19g
  • Sodium 3539mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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