Sausage and Vegetable Risotto

Name: Sausage and Vegetable Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 227 grams fresh asparagus, trimmed and cut into 1-inch pieces; 1 sprig (each) of basil, oregano and thyme; 1 liters chicken stock; 118 milliliters dry white wine; 473 milliliters sliced fresh mushrooms; 118 milliliters fresh or frozen peas, thawed; 59 milliliters olive oil; 1 medium onion, finely chopped; 79 milliliters shredded parmesan cheese; 8 servings Salt and pepper to taste; 539 grams package Johnsonville® Mild Italian Sausage links, casings removed

If you want to add more Mediterranean recipes to your repertoire, Sausage and Vegetable Risotto might be a recipe you should try. This recipe makes 8 servings with 581 calories, 20g of protein, and 31g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have peas, chicken stock, basil, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in around 55 minutes. It is a good option if you're following a gluten free diet.

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

Ingredients you will need

Fresh Herbs

Stock

Meat

Rice

Cooking Oil

Equipment you will use

Sauce Pan

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

Ingredients you will need

Wine

Remove herbs from stock.

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Herbs

Stock

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 asparagus and continue to stir.

Ingredients you will need

Asparagus

Stock

Rice

Equipment you will use

Ladle

With 1 cup of stock remaining, add peas, salt and pepper, stir gently.

Ingredients you will need

Salt And Pepper

Stock

Peas

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. 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 1sprig

(each) of basil, oregano and thyme 1liters

chicken stock 118milliliters

dry white wine 473milliliters

sliced fresh mushrooms 118milliliters

fresh or frozen peas, thawed 59milliliters

olive oil 1medium

onion, finely chopped 79milliliters

shredded parmesan cheese 8servings

Salt and pepper to taste 539grams

package Johnsonville® Mild Italian Sausage links, casings removed

Recommended wine: Chianti, Verdicchio, Trebbiano

Risotto works really well with Chianti, Verdicchio, and Trebbiano. 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 Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.