Summer Risotto
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 TBS Olive Oil5 oz. Jimmy Dean's Reduced Fat Pork SausageItalian Seasoning1 Medium Shallot, minced2 Garlic Cloves, minced1.5 Cups Arborio Rice3 Cups Swanson's Organic, Low Sodium Chicken Broth1.5 Cups Water1/3 Cup Dry White Wine1 Cup Peas1 oz Smart Balance Buttery Spread Light1.5 oz Marscapone or Creme Fraiche1/4 Cup Parmesan Cheese, gratedKosher SaltFinely Ground Black Pepper
1. Lightly brown sausage in .5 T. oil. Reserve.
2. Heat remaining oil in a 5 qt. saute pan. Add shallots, and sweat until translucent. Add garlic, and cook 1 additional minute.
3. Add rice, and parch, coating the grains in the oil for 1 min.
4. Add 1/2 of the stock, and let simmer, stirring occasionally. When the stock is reduced to nearly dry, add the second 1/2, and repeat the process, adding the remaining stock/water and white wine. Check the rice to make sure that it is tender. If not add more stock, and repeat the process a fourth time.
5. When rice is cooked, and stock is reduced, stir in the butter, creme fraiche, Parmesan, peas, and Sausage. Season to taste.
6. Continue to cook until the consistency reaches All'onda, or on the wave, meaning that it should have a slight flow.
Serve with light salad and vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user CKING531.
2. Heat remaining oil in a 5 qt. saute pan. Add shallots, and sweat until translucent. Add garlic, and cook 1 additional minute.
3. Add rice, and parch, coating the grains in the oil for 1 min.
4. Add 1/2 of the stock, and let simmer, stirring occasionally. When the stock is reduced to nearly dry, add the second 1/2, and repeat the process, adding the remaining stock/water and white wine. Check the rice to make sure that it is tender. If not add more stock, and repeat the process a fourth time.
5. When rice is cooked, and stock is reduced, stir in the butter, creme fraiche, Parmesan, peas, and Sausage. Season to taste.
6. Continue to cook until the consistency reaches All'onda, or on the wave, meaning that it should have a slight flow.
Serve with light salad and vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user CKING531.
Nutritional Info Amount Per Serving
- Calories: 292.7
- Total Fat: 12.6 g
- Cholesterol: 27.9 mg
- Sodium: 269.1 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 1.0 g
- Protein: 10.2 g
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