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    You are in: Home / Community Forums / Recipe Requests - General / Tomato and Sausage Risotto
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    Tomato and Sausage Risotto

    Wed Jan 30, 2013 1:47 pm
    Newbie "Fry Cook" Poster
    There was a recipe on the back of one of the discontinued cheesy Rice A Roni boxes that had a recipe for the Tomato and Sausage Risotto. We have been trying to find it for years now, and cannot seem to find it. Help?
    Wed Jan 30, 2013 2:23 pm
    Forum Host
    As it's a discontinued product, the Rice-A-Roni site does not have the recipe on its site, but perhaps you can contact them and ask - they just might have it in an archive. There is a contact us link on their page
    pinky kookie
    Thu Jan 31, 2013 11:25 am Groupie

    I found this very similar recipe posted in the Web and hope it is the one you are looking for:

    I cannot seem to find it anywhere. They have discontinued the flavour and I cannot remember how to make it. If you can tell me what flavour and the recipe to make it, it would be greatly appreciated!!!

    Italian Sausage
    1 box of Chicken Rice a Roni
    Spaghetti sauce , optional
    Brown the sausage. Prepare Rice a Roni according to the package directions, then mix with the sausage.

    2 tablespoons unsalted butter
    2 tablespoons olive oil
    1/2 cup minced yellow onion (about 1/4 pound)
    1 tablespoon minced garlic (about 4 cloves)
    1 cup Arborio rice
    2 cups canned Italian tomatoes, pureed with juice
    1 1/4 cups homemade or canned chicken broth
    Freshly ground black pepper
    1/3 cup freshly grated Parmesan cheese
    coarse salt (optional)
    Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, in the microwave oven at 100% for 2 minutes. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
    Add tomatoes and broth. Cook in the microwave, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto. Remove from microwave oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
    To serve 6 as a first course, 10 as a side dish. Increase broth to 2 3/4 cups and double all other ingredients. Heat butter in a 14" x 11" x 2" dish for 2 minutes. Add onions and garlic and cook for 3 minutes. Add rice and cook for 4 minutes more. Stir in tomatoes and broth and cook for 18 minutes. Stir and cook for 18 minutes more. Remove from oven. Stir in pepper, cheese, and salt to taste.
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