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Risotto broccoli and sausage
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| Ingredients | |
| 3 tablespoons | unsalted butter |
| 1 bunch | broccolini, roughly chopped (about 8 ounces) |
| 12 ounces | sweet Italian sausage, casings removed |
| 1/2 medium | onion, finely chopped |
| 1 medium | carrot, finely chopped |
| 1 cup | arborio rice |
| 1 clove | garlic, minced |
| 1/3 cup | dry white wine |
| 2 cups | low-sodium chicken broth |
| 1 14 -ounce can | diced tomatoes |
| 1 cup | grated fontina cheese |
Directions
Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute.
Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.
Per serving: Calories 569; Fat 25 g (Saturated 13 g); Cholesterol 92 mg; Sodium 831 mg; Carbohydrate 51 g; Fiber 4 g; Protein 30 g
Photograph by Antonis Achilleos
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-broccolini-risotto-recipe.html?oc=linkback
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