Creamy, flavorful and quite easy to make, this risotto is perfect to serve on a cold night. Sausage, peas and broccoli provide nice flavor and texture, and traditional wine, broth and cheese perfects the dish. About 6 servings Ingredients: - 6 cups broth
- 1 pound sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves
- 2 cups Arborio rice
- ½ cup white wine
- 1 pound frozen peas (about 3 cups)
- 1 small head of broccoli, cut in small pieces
- ½ cup grated Parmesan Cheese
- Freshly ground pepper
Method:
Heat the broth up in a pot.
In a separate pot, sauté the sausage until cooked through, remove from the pan and drain on some paper towels. In the same pot, add some olive oil and sauté the onion for a couple of minutes. Add the garlic and the rice, continue to sauté until the rice is translucent, about 6-8 minutes.
Add the wine and cook until the wine has completely been absorbed. Then start adding the broth, one ladle at a time. Wait with adding another ladle until the liquid has been absorbed.
Stir continuously (you don’t have to stir constantly but quite often) and continue to add broth until the risotto reaches an al-dente stage.
At this point, add the sausage, the frozen peas and the broccoli to the pot, put on a lid, lower the heat and let sit for a couple of minutes in order to soften the broccoli and thaw the peas.
After about 5 minutes, remove the pot completely from the heat and add the Parmesan cheese and some freshly ground pepper. Serve with addition Parmesan cheese.
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