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Sausage Risotto with Spring Greens

Ingredients

  • 4 Tbsp. butter
  • 6 oz. mild Italian sausage, casings removed
  • 1 small onion, chopped
  • 1 large clove garlic, finely chopped
  • 2 cups uncooked Arborio rice
  • 1 cup dry white wine
  • 5 cups reduced sodium chicken broth
  • 12 oz. frozen peas
  • 6 oz. frozen chopped asparagus
  • 3/4 cup (packed) freshly grated Parmesan cheese, divided
  • 1/2 cup mixed baby greens

Directions

  • 1. Cook sausage, onion and garlic in butter in medium saucepan on medium heat 2 minutes. Stir in rice; cook 3 minutes. Stir in wine. Cook 2 to 3 minutes or until wine has evaporated.
  • 2. Meanwhile, heat broth is separate medium saucepan on medium heat to simmer.
  • 3. Add 1/2 cup broth at a time to rice mixture, stirring until broth is absorbed. Repeat until all broth has been used. This should take about 20 minutes.
  • 4. Stir in frozen peas and asparagus; cook 3 minutes. Stir in 1/2 cup of the cheese.
  • 5. Divide rice mixture between 6 plates. Garnish with remaining 1/4 cup cheese. Top with baby greens and serve.
  • Nutritional information per serving: Calories 510; Total Fat 16g; Saturated Fat 8g;
  • Trans. Fat 0g; Cholesterol 39mg; Sodium 586mg; Total Carbohydrate 65g; Dietary Fiber 6g;
  • Total Sugars 4g; Protein 22g

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