Quick Sausage Risotto for Four

Quick Sausage Risotto Image by: Quick Sausage Risotto Author: Canadian Living

Serve with Romaine Pecan Salad

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 8 oz hot Italian sausages
  • 8 oz mild Italian sausages
  • 2 garlic cloves minced
  • 1 onion chopped
  • 1 zucchini chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper
  • 1 1/2 cup short-grain Italian rice
  • 3 1/2 cups chicken stock
  • 1 tomato chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

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.

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Nutritional facts Per serving: about

  • Sodium 1302 mg
  • Protein 21 g
  • Calories 485.0
  • Total fat 14 g
  • Cholesterol 32 mg
  • Saturated fat 5 g
  • Total carbohydrate 67 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Sausage Risotto for Four

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