Breakfast Risotto

Name: Breakfast Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice or medium-grain white rice; 2 smalls bay leaves; 4 Tbsps (1/2 stick) butter, divided; 118 milliliters dry white wine; 4 hot Italian sausages, casings removed; 710 milliliters (or more) low-salt chicken broth; 237 milliliters small onion, chopped (about; 79 milliliters freshly grated Parmesan cheese plus additional for serving; 79 milliliters chopped fresh Italian parsley; 1 pinch Pinch of saffron threads

The recipe Breakfast Risotto is ready in roughly 30 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. One portion of this dish contains roughly 26g of protein, 50g of fat, and a total of 770 calories. This recipe serves 4. Head to the store and pick up onion, bay leaves, low-salt chicken broth, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Melt 2 tablespoons butter in large saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add sausages; break up with fork.

Ingredients you will need

Sausage

Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice.

Ingredients you will need

Onion

Rice

Add wine; boil until liquid evaporates, 1 minute.

Ingredients you will need

Wine

Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.

Ingredients you will need

Salt And Pepper