Corn Risotto with Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can cool this down using sweet sausage. For a good winter meal, I use frozen corn, thawed. Adapted from Cooking Light. Ingredients:
3 bell peppers |
5 cups low-sodium chicken broth |
12 oz (hot) turkey sausage |
1 tsp extra virgin olive oil |
2 cups corn (fresh, if possible) |
2 cloves garlic, minced |
1 1/4 cups arborio rice |
1 oz (1/4 cup) parmesan, grated |
2 tsp chili powder |
1/4 tsp salt |
1/4 tsp cumin |
1/4 tsp black pepper |
1/4 cup cilantro, minced |
Directions:
1. Roast peppers. Peel and cut into strips.
2. Bring broth to a simmer,
3. Cook turkey sausage over medium heat for 8 minutes or until browned, stirring to crumble. Set sausage aside.
4. Heat olive oil in a pan over medium heat. Add corn and minced garlic and saute for about 8 minutes. Stir in the rice and cook for 1 minute. Stir in 1/2 cup chicken broth and cook until liquid is almost absorbed. Continue ala risotto, about 20 minutes.
5. Stir in the roasted bell pepper, turkey sausage, Parmesan, chili powder, salt, cumin, and black pepper. Garnish with minced cliantro or parsley.
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