Risotto with Sausage and Artichokes Recipe
Ingredients
| 8 oz. ground turkey sausage | ||
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 cup Arborio or short-grain rice | ||
| Red pepper | 1/8 Teaspoon, crushed | |
| Water | 2 1/2 Cup (16 tbs) | |
| 1 14 1/2-oz. can reduced-sodium chicken broth | ||
| 1 9-oz. pkg. frozen artichoke hearts, thawed | ||
| Basil | 1/4 Cup (16 tbs), snipped | |
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.
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.
Chef
