Sausage and Broccolini Risotto

Name: Sausage and Broccolini Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 227 grams bunch broccolini, roughly chopped (about; 397 grams diced tomatoes; 1 medium carrot, finely chopped; 79 milliliters dry white wine; 237 milliliters grated fontina cheese; 1 clove garlic, minced; 340 grams sweet Italian sausage, casings removed; 473 milliliters low-sodium chicken broth; 1 mediums onion, finely chopped; 3 Tbsps unsalted butter

Sausage and Broccolini Risotto requires approximately 40 minutes from start to finish. This main course has 780 calories, 30g of protein, and 47g of fat per serving. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, onion, sausage, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It is a good option if you're following a gluten free diet. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat.

Ingredients you will need

Butter

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Dutch Oven

Add the broccolini and stir-fry until just tender, 3 to 4 minutes.

Ingredients you will need

Broccolini

Transfer to a plate using a slotted spoon.

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Slotted Spoon

Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes.

Ingredients you will need

Sausage

Carrot

Onion

Meat

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Pot

Add the rice and garlic and cook, stirring, 1 more minute.

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Garlic

Rice

Add the wine to the pot and cook until evaporated, about 2 minutes.

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Wine

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Pot

Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.

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Chicken Broth

Tomato

Water

Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.

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Rice

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Oven

Pot

Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.

Ingredients you will need

Broccolini

Butter

Cheese

Equipment you will use

Bowl

Oven

Pot

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

237milliliters

arborio rice 227grams

bunch broccolini, roughly chopped (about 397grams

diced tomatoes 1medium

carrot, finely chopped 79milliliters

dry white wine 237milliliters

grated fontina cheese 1clove

garlic, minced 340grams

sweet Italian sausage, casings removed 473milliliters

low-sodium chicken broth 1mediums

onion, finely chopped 3Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casan Emma Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 21 dollars per bottle.