Wild mushroom and sausage risotto
Canned chicken broth
32 oz, (1 carton)
Chicken sausage sun-dried tomato
1 medium, finely chopped
1 large clove(s), minced
4 oz, (1 package) sliced mixed wild variety
2 tsp, chopped
Uncooked arborio rice
⅓ cup(s), dry
Grated Parmesan cheese
- Bring broth to boil in medium saucepan. Reduce heat and keep at simmer.
- Meanwhile, heat oil in large saucepan over medium-high heat. Add sausage, onion, and garlic and cook, stirring occasionally, until lightly browned, 8–9 minutes. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms begin to soften, about 2 minutes. Stir in rice; reduce heat to medium and cook, stirring constantly, 1 minute. Add wine and cook, stirring constantly, until liquid is absorbed, about 1 minute.
- Add broth, 1/2 cup at a time, stirring until broth is absorbed before adding more. Cook just until rice is tender, 18–20 minutes (you may have up to a cup of broth left over). Remove saucepan from heat and stir in 2 tablespoons Parmesan and the pepper. Spoon risotto evenly into 4 shallow bowls and sprinkle evenly with remaining 2 tablespoons Parmesan. Serve at once.
- Serving size: 2/3 cup risotto and 1 teaspoon Parmesan