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Risotto Recipe Week – Sausage Risotto for a Busy Weeknight

October 5, 2011 By admin 6 comments

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Risotto recipe week continues! This Sausage Risotto for a Busy Weeknight is one of my most viewed posts of 2011! It is SO simple and easy, anyone can make it!

I make this risotto recipe often, especially when we just want something warm and comforting to eat.

Use any sausage you like.  I have even made this with tofu ‘links’ and it turned out great!  I like to use a particular chicken sausage for this, but 9 times out of 10 I buy what is on sale and just go with that.

For updated photos and a printable version of this risotto recipe, see this post: Sausage Risotto .

Easy Sausage Risotto - recipe on basilmomma.com

 

Sausage Risotto Recipe

1 TB olive oil
2 16 oz. pkg’s of chicken or turkey sausage ( I prefer turkey to avoid the casing removal-yuck)

1 1/2 C finely chopped sweet onion

3-4 cloves minced garlic
1 tsp dried thyme
1 3/4 C and 2 TB ARBORIO rice.  This is the best one to use.
1 1/2 C dry white wine such as a Chardonnay.  Get one you like to drink as you will have leftovers ????
5 1/4 C chicken stock or decent broth-low sodium
1 1/2 C frozen petite sweet peas
2 TB butter
1 C fresh Parmesan cheese

In a heavy non stick skillet heat olive oil on medium and add onion and meat.  Saute until onion is translucent, about 5 minutes.

Add Garlic and thyme and saute until garlic is fragrant , about 30 seconds.

Add rice, wine and 2 TB butter and stir 1-2 minutes or until wine is absorbed.

Stir in 3 C broth.  Lower heat to medium-low and simmer….and stir…and stir….you can’t really leave this dish for long.  Simmer uncovered until broth is absorbed and is looking thick and creamy.  Continue adding the broth 1/4 C at a time letting each absorb before adding the next.  Continue to stir.  By the time you have added all of your broth/stock it should have taken maybe 5 minutes.  Lower the heat to your lowest setting and add the peas.

Fold the peas into the hot and saucy mix and add 1/2 of the Parmesan.  Continue to gently stir for another minute and add a few cracks of fresh pepper.

Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese.

The fresh parsley really adds to the flavor and it is very inexpensive so don’t be afraid to get some!  You can use the leftovers in several ways ????
Serve immediately. 

This risotto recipe is really much easier to make than it looks. 

I used a low-fat turkey this time because it was on sale.  I normally use Al Fresco brand Natural Sweet Italian Chicken Sausage.

Related posts:

Creamy Avocado Sauce
Chicken, Hurst Navy Bean and White Wine Stew
Slow Cooker Corned Beef Brisket with Cabbage
Hurst 15 Bean Soup with Leftover Turkey

Filed Under: Recipes Tagged With: chicken sausage, Main Dish, popular, rice, Risotto, side dish recipes

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Comments

6 responses to “Risotto Recipe Week – Sausage Risotto for a Busy Weeknight”

  1. Mia says:
    October 5, 2011 at 11:36 am
    Just so you know, I've gained 5lbs looking at all your risotto posts. :)
    Reply
  2. Lesa @Edesia's Notebook says:
    October 5, 2011 at 12:13 pm
    Yum! I've never really liked sausage, but am trying to cook with it more often to inject some more variety into our meal rotation (aka not have chicken every night!), so I'll have to try this.
    Reply
  3. Eric says:
    October 5, 2011 at 12:15 pm
    A recipe that requires you to buy wine to drink with it...sounds like a plan.
    Reply
  4. carolinaheartstrings says:
    October 5, 2011 at 11:23 pm
    Wow does that look terrific. Thanks for sharing all these great recipes.
    Reply
  5. The Culinary Lens says:
    October 5, 2011 at 11:45 pm
    This week could be called not Atkins but very tasty. I could never give up carbs an risotto is one of my favorite delivery systems
    Reply
  6. The Milano Inn says:
    December 13, 2012 at 10:45 am
    Props to Heather for successfully cooking Risotto! It's one of the most difficult Italian recipes to prepare correctly. Looks delicious!
    Reply

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