Sausage, Brown Rice Risotto |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Flavorful and easy, and not your usual risotto. Ingredients:
1 cup water |
1 cup dry white wine |
1 lb sweet italian sausage |
3 tablespoons butter or 3 tablespoons olive oil |
1 medium onion, chopped |
1 medium bell pepper, chopped |
1 garlic clove, minced |
1 cup brown rice |
2 (14 1/2 ounce) cans chicken broth (i use low sodium) |
1 teaspoon dried sage or 1 teaspoon dried basil, crumbled |
salt |
pepper |
Directions:
1. Bring water and wine to boil in a medium saucepan.
2. Add sausages and reduce heat to a simmer.
3. Simmer for about 10 minutes; sausages should be fully cooked but still juicy.
4. Drain sausages (discard water/wine) and cut them into 1/2 inch slices, reserving sausage juices.
5. Melt butter in a large saucepan. Saute rice until golden brown.
6. Add onion and bell pepper and saute over medium heat for about 5 minutes.
7. Mix in garlic and saute for another minute.
8. Add chicken broth and bring to a boil.
9. Simmer rice for about 45 minutes, until creamy.
10. Just before rice is cooked, add sausage juices and sage.
11. Stir in sausage slices and season to taste with salt and pepper.
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