Directions:
- In a large saucepan, heat broth and keep warm. In a large nonstick skillet, cook sausage until no longer pink; drain and set aside.
- In the same skillet, saute the rice, garlic and pepper in oil for 2-3 minutes. Return sausage to skillet. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
- Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add tomato and heat through. Serve immediately. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.84 Kcal (1280 kJ) | ||
| Calories from fat | 55.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 22.53mg | 8% | |
| Sodium | 813.39mg | 34% | |
| Potassium | 269.28mg | 6% | |
| Total Carbs | 43.72g | 15% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 12.43g | 25% | |
| Vitamin C | 15mg | 25% | |
| Iron | 4.3mg | 24% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.83 Kcal (439 kJ) | ||
| Calories from fat | 19.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 9% | |
|---|---|---|---|
| Cholesterol | 7.72mg | 8% | |
| Sodium | 278.81mg | 34% | |
| Potassium | 92.3mg | 6% | |
| Total Carbs | 14.99g | 15% | |
| Sugars | 0.6g | 7% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 4.26g | 25% | |
| Vitamin C | 5.1mg | 25% | |
| Iron | 1.5mg | 24% | |
| Calcium | 8.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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