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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
