Quick Sausage Risotto
160 people added this to their Recipe Box
Serve with Romaine Pecan Salad
Servings: 4
Ingredients:
| 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 | 1302 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 15% |
| vit A | 6% |
| vit C | 17% |
| folate | 11% |
Suggested Recipes
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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.
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.
Source
Canadian Living Magazine: April 2003
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