Easy Sausage Parmesan Risotto
Many kids love rice, so this is a great lunch idea. Save some from dinner to reheat in the morning and pack in a vacuum bottle to keep warm.
Servings: 4
Ingredients:
Easy Sausage Parmesan Risotto
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 485 |
| pro | 21 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 67 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 1.302 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 15% |
| vit A | 6% |
| vit C | 17% |
| folate | 11% |
Suggested Recipes
-
8 oz (250 g) hot or mild italian sausage
2 cloves garlic, minced
1 each onion and zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.
Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.
Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, Parmesan and parsley.
This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>
Tags:
Lunch; Main Course; Meat-Pork; Vegetables; Rice; One-Pot; For Kids;
Source
Canadian Living Magazine: April 2003
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