Sausage, Brown Rice Risotto

DIRECTIONS

• Bring water and wine to boil in a medium saucepan.
• Add sausages and reduce heat to a simmer.
• Simmer for about 10 minutes; sausages should be fully cooked but still juicy.
• Drain sausages (discard water/wine) and cut them into 1/2 inch slices, reserving sausage juices.
• Melt butter in a large saucepan. Saute rice until golden brown.
• Add onion and bell pepper and saute over medium heat for about 5 minutes.
• Mix in garlic and saute for another minute.
• Add chicken broth and bring to a boil.
• Simmer rice for about 45 minutes, until creamy.
• Just before rice is cooked, add sausage juices and sage.
• Stir in sausage slices and season to taste with salt and pepper.