Short and sweet but to the point …. I been making this dish way before it became “good” to be healthy or to make a quick meal on days that there’s no time to make elaborate dinners. It’s simple yet delicious and not high in calories, which of course can make any of us happy 😀 so here you go again foodies
Sweet Italian chicken sausage with Risotto
June 13, 2018
: 4
: 10 min
: 25 min
: 35 min
: Easy
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion, sliced
- 1 tablespoon garlic, minced
- 1/2 teaspoon dried thyme
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3 cups chicken broth, reduced sodium (I use Swanson’s Organic)
- 1/2 cup fresh grated Parmesan Cheese
- 1 cup frozen petite sweet peas
Directions
- Step 1 In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Sauté 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.
- Step 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
- Step 3 cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper. Garnish with parsley and additional cheese
