Risotto With Italian Sausage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very filling, one-pot meal that I love to make for a chilly night's supper. You may use sweet or hot sausage and please use the good parm, not the processed stuff in a shaker container. Also, use fresh parsley, NOT DRIED. There are few ingredients in this recipe which should tell you that they really need to be quality ones. Ingredients:
1 lb italian sausage, casings removed |
1 1/2 cups onions, chopped |
2 large garlic cloves, chopped |
1 1/4 cups medium grain rice (aborrio is the recommended rice for risotto) |
4 -5 cups canned reduced-sodium chicken broth |
1 1/4 cups grated parmesan cheese |
1/2 cup fresh italian parsley, chopped |
Directions:
1. Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon.
2. Add rice and stir for 1 minute.
3. Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently.
4. Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer.
5. Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper.
6. Transfer to a large serving bowl, top with remaining parsley and pass remaining cheese at the table.
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