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Risotto with Sweet Sausage and Vegetables Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1 Teaspoon|
|Pancetta||2 Ounce, chopped|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Celery stalk||1 , chopped|
|Sweet sausage||6 Ounce, casings removed|
|Italian arborio rice||1 Cup (16 tbs)|
|Hot beef stock||3 1⁄2 Cup (56 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 872 Calories from Fat 400
% Daily Value*
Total Fat 45 g69.6%
Saturated Fat 23.8 g119%
Trans Fat 0 g
Cholesterol 114.5 mg
Sodium 2019.5 mg84.1%
Total Carbohydrates 85 g28.4%
Dietary Fiber 1.9 g7.6%
Sugars 11.7 g
Protein 32 g63.1%
Vitamin A 123.8% Vitamin C 9.4%
Calcium 23.7% Iron 13.8%
*Based on a 2000 Calorie diet
1) In a saucepan, heat oil and butter and saute pancetta, onions, carrots and celery over medium flame. Cook till the vegetables become soft.
2) Add in the sausage and slowly break it up while stirring. When the meat has just changed its raw color, add in the rice and saute for a minute.
3) Add 1/2 cup stock to the rice and stir continously. Adjust the heat so that the rice continues cooking in the stock. When the liquid is absorbed, add in another 1/2 cup of stock. Continue adding more stock until rice is thoroughly cooked in about 20 to 25 minutes.
4) Take the rice off the flame, add in parmesan cheese and season with salt and pepper.
5) Serve the risotto hot.