Italian Chicken Sausage Risotto
I have been watching Hells Kitchen for the past few years, and one of the many dishes that they seem to feature on their menu (which I have not been able to see a full copy of…but would love to!) has been a risotto dish. Having never tried risotto before, I hit the web in search of a quick, easy, and tasty sounding dish…what I ended up with was the below recipe for Italian Chicken Sausage Risotto (courtesy of allrecipes.com). It was very easy to make, and most of all…it tastes great!
- 1 tablespoon olive oil
- 1 (16 ounce) package Sweet Italian Chicken Sausage (or any flavor you like)
- 1 cup chopped sweet onion
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon dried thyme
- 1 1/4 cups Arborio rice
- 1 cup Chardonnay or other dry white wine
- 3 1/2 cups chicken broth, low-sodium
- 1 cup frozen petite sweet peas
In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Sauté sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.