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Risotto With Sausage And Artichokes

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Sausage
Interest: 
Gourmet

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