Italian Chicken Sausage Risotto |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sweet Italian chicken sausage, sweet onions, garlic and thyme are sauteed together as the savory base for this creamy risotto dish. Ingredients:
1 tablespoon olive oil |
1 (16 ounce) package al fresco® all natural sweet italian chicken sausage |
1 cup chopped sweet onion |
1 tablespoon minced fresh garlic |
1/2 teaspoon dried thyme |
1 1/4 cups arborio rice |
1 cup chardonnay or other dry white wine |
3 1/2 cups chicken broth, low-sodium |
1 cup frozen petite sweet peas |
1/4 cup grated parmesan cheese |
1/4 teaspoon ground black pepper |
Directions:
1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
2. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper. Garnish with parsley and additional cheese. Serve immediately.
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