Sausage and Vegetable Risotto

Name: Sausage and Vegetable Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 227 grams fresh asparagus, trimmed and cut into 1 inch pieces; 1 liters chicken stock; 118 milliliters dry white wine; 473 milliliters sliced fresh mushrooms; 118 milliliters fresh or frozen peas, thawed; 1 sprig fresh thyme; 59 milliliters olive oil; 1 medium onion, finely chopped; 1 sprig fresh oregano; 79 milliliters shredded Parmesan cheese; 7 servings salt and pepper to taste; 539 grams package Johnsonville® Italian Mild Sausage Links, casings removed

Sausage and Vegetable Risotto

You can never have too many Mediterranean recipes, so give Sausage and Vegetable Risotto a try. This recipe makes 7 servings with 535 calories, 28g of protein, and 17g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a main course. If you have onion, asparagus, oregano, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

In a Dutch oven or large saucepan, cook sausage over medium-high heat until no longer pink and lightly browned.

Ingredients you will need

Sausage

Equipment you will use

Dutch Oven

Sauce Pan

Add oil, onion and mushrooms, continue to cook 2-3 minutes or until tender. Reduce heat to medium-low.

Ingredients you will need

Mushrooms

Onion

Cooking Oil

Meanwhile, in a separate saucepan, simmer stock and fresh herbs until ready to use.

Ingredients you will need

Fresh Herbs

Stock

Equipment you will use

Sauce Pan

To meat mixture, add rice, continue to stir until rice is hot and coated with oil.

Ingredients you will need

Meat

Rice

Cooking Oil

Add wine and continue to stir until the liquid is absorbed.

Ingredients you will need

Wine

Remove herbs from stick. Using a ladle, add about 1/2 cup of hot stock at a time to rice, stirring constantly after each addition until liquid is absorbed. When you have about 1 1/2 cups of stock remaining, add peas, salt and pepper, stir gently.

Ingredients you will need

Salt And Pepper

Herbs

Stock

Peas

Rice

Equipment you will use

Ladle

The risotto is done when all the stock has been absorbed, the rice is creamy in appearance and firm yet tender to the bite, (about 20-25 minutes total).

Ingredients you will need

Stock

Rice

Remove from heat; stir in Parmesan cheese.

Ingredients you will need

Parmesan

Spoon into bowls and serve with additional Parmesan cheese, if desired.

Ingredients you will need

Parmesan

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

473milliliters

Arborio rice 227grams

fresh asparagus, trimmed and cut into 1 inch pieces 1liters

chicken stock 118milliliters

dry white wine 473milliliters

sliced fresh mushrooms 118milliliters

fresh or frozen peas, thawed 1sprig

fresh thyme 59milliliters

olive oil 1medium

onion, finely chopped 1sprig

fresh oregano 79milliliters

shredded Parmesan cheese 7servings

salt and pepper to taste 539grams

package Johnsonville® Italian Mild Sausage Links, casings removed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing 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. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Casaloste Chianti Classico Riserva

Intense ruby red color. Its bouquet blends the typical fruity aromas of Sangiovese (such as blackberry, ripe marasca, plum) with the elegant notes of wood. On the palate it is velvety and harmonious with an excellent balance between acidity and sweet tannins. Aging wine, gives its best from the 5th year after the harvestIt goes with grilled red meat. Its harmony and typicality are also exalted perfectly by aged cheeses.