Risotto with Sausage and Artichokes
|Ground turkey sausage||8 Ounce|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Arborio/Short grain rice||1 Cup (16 tbs)|
|Crushed red pepper||1⁄8 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Snipped fresh basil||1⁄4 Cup (4 tbs)|
1. Crumble turkey sausage into a large saucepan. Add onion and garlic. Cook and stir till sausage is brown. Drain off fat, if necessary. Add uncooked rice and red pepper to sausage mixture; cook and stir for 1 minute.
2. Meanwhile, in a medium saucepan heat water and broth to simmering. Slowly add 1 cup of the hot broth mixture to rice mixture, stirring constantly. Cook and stir over medium heat till liquid is absorbed. Continue to add broth mixture, 1/2 cup at a time, cooking and stirring till rice is tender and slightly creamy. Stir in artichokes and basil; heat.