The lovely spice from the choritzo sausage really makes this meal. Its easy to cook and is great even as left overs the next night!


  • 1 choritzo sausage

  • 1 (400g) can of diced tomatoes (preferrably with herbs already added)

  • 1 cup of risotto rice

  • 500ml Beef Stock

  • 500g rump steak diced into small pieces

  • 1 onion diced finely

  • Fresh herbs 0.25 cup (whatever your favourites are. I like oregano & basil forthis recipe)

  • Teaspoon Olive Oil

  • Sour Cream (optional)

  • Parmesan


  • 1.

    To a large saucpan, add the oil and when the saucpan is hot add the onions. Fry these over high heat until they are soft.

  • 2.

    Once onion is cooked add the sausage & rump meat and cook with the onion until the sausage & meat starts to brown. There will be lots of oil from the sausage. Dont drain this off, it adds to the flavour!

  • 3.

    Once the sausage, onion & rump meat are cooked add in the risotto rice (no liquids at this stage). Keep stirring until the rice appears tranlucent looking. The risotto rice will absorb the oil and flavour from the sausge. The rice will stick a little to the bottom of the saucpan, but just keep stirring.

  • 4.

    Once the risotto appears translucent add inthe stock & tomatoes. Turn the heat down to a simmer and do not cover. Check and stir every 10mins until the rice absorbs all the stock (should take about 20-30mins). The rice is done when it is just soft all the way through. I like to taste test a few pieces of rice to make sure.

  • 5.

    Once the risotto is cooked, add in the herbs and stir through.

  • 6.

    Serve immediately. Add a dollop of sour cream and or shaved parmesan to taste. Yum!

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