Risotto With Italian Sausage
photo by CIndytc
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g Italian sausage, casings removed
- 354.88 ml onions, chopped
- 2 large garlic cloves, chopped
- 295.73 ml medium grain rice (aborrio is the recommended rice for risotto)
- 946.36-1182.95 ml canned reduced-sodium chicken broth
- 295.73 ml grated parmesan cheese
- 118.29 ml fresh Italian parsley, chopped
directions
- Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon.
- Add rice and stir for 1 minute.
- Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently.
- Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer.
- Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper.
- Transfer to a large serving bowl, top with remaining parsley and pass remaining cheese at the table.
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