Chicken Sausage Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 chicken sausage links, chopped2 T olive oil2 T butter1 large onion, diced5 cloves garlic, minced1 1/2 cup arborio rice1/2 cup white wine4 cups chicken stock2 cups water1 cup sun dried tomato (not packed in oil), chopped1 package frozen chopped spinach (10 ounces)1/2 cup shredded parmesan cheese
In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.
Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.
Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.
Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.
Add spinach and chicken sausage to pan and heat through.
Remove pan from heat, stir in parmesan and serve.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.
Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.
Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.
Add spinach and chicken sausage to pan and heat through.
Remove pan from heat, stir in parmesan and serve.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 557.5
- Total Fat: 19.7 g
- Cholesterol: 61.2 mg
- Sodium: 1,747.5 mg
- Total Carbs: 70.8 g
- Dietary Fiber: 4.8 g
- Protein: 21.8 g
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