Risotto With Italian Sausage

Name: Risotto With Italian Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
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

(1)

Recipe by taratee

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.

READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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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