Italian Chicken Sausage Risotto
broth, sausage, wine, rice, peas, onion, cheese, garlic
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 for Italian Chicken Sausage Risotto recipe
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. 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.
Read the full directions on Allrecipes.com
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