Sun-dried Tomato and Basil Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cups reduced-sodium chicken broth 1 tablespoons butter 2 links of Trader Joe’s Sun-dried Tomato Chicken Sausage3/4 cup finely chopped onion ¾ cup chopped sun-dried tomatoes (packed in oil) 4 ounces baby Bella mushrooms 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups Arborio rice 3/4 cup dry white wine 1/2 cup freshly grated Parmesan 2 tablespoons chopped fresh basil
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add chicken sausage and sauté until golden brown, about 5 minutes. Add the onion, sun-dried tomatoes, and mushrooms and sauté until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the basil and remaining Parmesan and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user RSINDERS.
In a large heavy saucepan, melt the butter over medium heat. Add chicken sausage and sauté until golden brown, about 5 minutes. Add the onion, sun-dried tomatoes, and mushrooms and sauté until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the basil and remaining Parmesan and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user RSINDERS.
Nutritional Info Amount Per Serving
- Calories: 478.1
- Total Fat: 9.7 g
- Cholesterol: 48.5 mg
- Sodium: 1,407.5 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 2.4 g
- Protein: 29.4 g