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; 1 sprig fresh basil (optional); 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 might be just the main course you are searching for. This recipe serves 7. One serving contains 535 calories, 28g of protein, and 17g of fat. This recipe is typical of Mediterranean cuisine. A mixture of oregano, asparagus, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. 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 approximately 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.

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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).

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Stock

Rice

Remove from heat; stir in Parmesan cheese.

Ingredients you will need

Parmesan