This is what you need:
8oz hot or mild Italian sausage1 each onion and zucchini, chopped
Pinch dried oregano
Salt and Pepper
1 1/2 cups of short grain Italian rice (Arborio is a good choice)3 1/2 cups stock (chicken, turkey, veggie, whatever you have)
1 tomato, chopped (or a 28oz can works)
1/4 cup grated hard cheese (Parmesan or Asiago are favs)
Chopped fresh parsley
Whenever I'm making anything, I make sure that I first have all
the ingredients or a suitable substitution, and then
get my measuring and chopping out of the way.
To make the risotto, first remove the casings from the sausage. Brown the meat, breaking up with a spoon until browned, drain off fat.
Add garlic, onion, zucchini, oregano, salt, and pepper, and cook over medium heat until vegetables are softened. Add rice, stirring to coat.Add 3 cups of the stock; bring to boil. Reduce heat to medium-low and cover and simmer, stirring once, for 15 minutes.
Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, cheese and parsley.
Now grab some bread and a nice glass of wine, a good book and relax and enjoy. Great as leftovers as well!
3 comments:
Rebecca, it's a great tip to have everything chopped and measured before you start cooking. I always mean to do that, but I'm almost always too impatient. Then while I'm cooking something happens like the oil is too hot, or the onion's cooking too quickly, and I have to take things off the heat and slow it all down anyway.
Your risotto looks great. I like the idea of the Italian sausage in it. You're right, it's a perfect winter meal.
Are you ever going to update your blog???? Miss you!
Jen
Took me a minute to figure out who you were!!! Blog has not been updated for 2 reasons.
1. Camera broke. Got new camera.
2. Computer broke...waiting for repairs.
We must do drinks soon!!!
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