34426 pumpkin sausage and portabella risotto Recipes

portabella mushrooms (stems removed ), olive oil, salt, italian sausages (casings removed ), green onions (very finely chopped ) or 3 minced yellow onions, chopped fresh parsley, dried basil or 2 tsp fresh basil, chopped, cayenne pepper or 1 dash tabasco sauce or 1 dash louisiana hot sauce, minced fresh garlic , to taste or 1/2 tsp garlic powder, garlic-flavored croutons (ground fine , measure 2 cups after grinding), milk, grated parmesan cheese, eggs, lightly beaten, black pepper, grated mozzarella cheese (use any amount desired)

portabella mushrooms, italian sausage, whole tomatoes, peeled crushed, onion, medium diced, garlic clove, chopped, olive oil, oregano, salt, pepper, shredded mozzarella cheese

portabella mushrooms, italian sausage, green pepper, diced, onion, diced, marinara sauce or 1/2 cup pizza sauce, tomato, thinly sliced, shredded mozzarella cheese, grated parmesan cheese

peeled, cubed pumpkin, olive oil, vegetable broth, chopped fresh garlic, onion, diced, baby spinach leaves, feta cheese, cubed, salt and pepper, arborio rice

pumpkin flesh, peeled and cubed, shallots, chopped, chicken-like or veggie stock, arborio rice (japanese rice works too), powdered saffron (optional), dry white wine (sub. water or stock), fresh sage, salt & freshly ground black pepper to taste

jimmy dean sausage, onion, minced, garlic clove, minced, fresh mushrooms, chopped, pumpkin, chicken broth, heavy cream, water

pumpkin, chopped, sheets frozen puff pastry, thawed, chorizo sausages, thinly sliced, olive oil, onion, thinly sliced, balsamic vinegar, brown sugar, mozzarella cheese, grated, feta, crumbled, fresh parsley, chopped, baby spinach, to serve

water, sausage, arborio rice, butter, condensed cream of mushroom & garlic soup (campbell s makes it)

italian sausage, casings removed, garlic cloves, minced, onion, chopped, zucchini, chopped, dried oregano, salt, ground black pepper, short-grain rice, chicken stock, tomato, chopped, parmesan cheese, grated, fresh parsley, chopped

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

sausages, pumpkin, diced, oil, oil (extra ), onion, chopped, garlic cloves, crushed, arborio rice, white wine, chicken stock, boiling, frozen peas , defrosted under running water, grated parmesan cheese, cream, fresh ground black pepper

portabella mushrooms, with stems removed, bulk italian sausage, chopped fresh italian parsley, chopped fresh basil, chopped garlic clove, garlic-flavored croutons, ground fine, milk, parmesan cheese, eggs, heavy cream, chopped fresh basil, grated parmesan cheese, salt (to taste), pepper (to taste)

vegetable stock, arborio rice, oil, onion, chopped, garlic cloves, pumpkin, in cubes (900g), apple juice, fresh oregano, chopped, pistachios, parmesan cheese, nutmeg, saffron thread

butternut pumpkin , cut into cubes, olive oil flavored cooking spray, butter, leek, sliced and washed, bacon, chopped, garlic clove, crushed, short-grain rice, vegemite, boiling water, pepper , to taste, parsley, finely chopped, butter, parmesan cheese, shredded

butternut pumpkin, peeled, olive oil, butter, garlic, crushed, onion, chopped, arborio rice, vegetable stock, water, chopped fresh sage leaves, grated parmesan cheese, flour, vegetable oil , for deep frying, sour cream, fresh herb (to garnish )

pumpkins (jack be little or munchkin; each 6 to 8 oz.) with stems, butter or margarine, chopped onion, grain white rice such as pearl or arborio, fat-skimmed chicken broth, grated parmesan cheese, salt and fresh-ground pepper

pumpkin puree, diced tomatoes, turkey sausage, kale, hard stems removed, chopped and steamed in microwave, green onions, chopped, salt, pepper, ground thyme, ricotta cheese, eggs, lasagna noodle, uncooked, mozzarella cheese

pumpkin puree, extra-virgin olive oil, onion, chopped, garlic, sliced, spicy italian sausage, casings removed, red wine, tomato sauce, chopped fresh basil, chopped fresh parsley, dried oregano, kosher salt and freshly ground pepper, lasagna noodles, egg, ricotta cheese, shredded mozzarella cheese, shredded romano cheese, zucchini, very thinly sliced