March 3, 2007


Prep time: 5 minutes
Cook time: 45 minutes

1 lb chicken sausage
2 carrots
2 cloves garlic
2 tbsp extra virgin olive oil
1 cup risotto rice
1 cup white wine
3 cups low sodium chicken broth
crushed red pepper
1/4 cup grated parmesan

De-case the chicken sausage and cut into small pieces. Chop the carrots into small pieces.
Dice the garlic. Coat the bottom of a large pot with olive oil, throw in the sausage, carrots, and garlic. Cook at medium heat for 8-10 minutes until the sausage is no longer pink and the carrots are just starting to soften. Add the rice and then the wine. Turn the heat to low. Stir occasionally as the mixture simmers and the rice absorbs the liquid. When the liquid is mostly absorbed, add 1 cup of chicken broth. Again, stir occasionally as the mixture simmers and the broth is absorbed. Repeat this process, adding 1 cup of broth each time, and continuing to stir, until the rice and carrots are soft. Add the red pepper, salt, pepper, and parmesan. Serves 4.

NOTE: You can make risotto with any combination of ingredients. I prefer chicken sausage, but you might also try chicken breast or regular sausage. I like to get sweet sausage and add crushed red pepper to make it the level of spiciness I like, but if you like it spicier, buy spicy sausage. Make seafood risotto with shrimp and peas, for example. Make it vegetarian by using vegetarian broth instead of chicken broth and carrots, butternut squash, peas, mushrooms, onions, peppers, etc. Make it vegan by leaving out the parmesan.

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