Risotto with Sausage and Corn
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 385.6
- Total Fat: 11.5 g
- Cholesterol: 29.0 mg
- Sodium: 911.8 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 2.1 g
- Protein: 20.0 g
View full nutritional breakdown of Risotto with Sausage and Corn calories by ingredient
Introduction
Classic saffron-infused risotto, with the tang of asiago sausage and the surprising crunch of fresh corn. Well worth the time invested in stirring! Classic saffron-infused risotto, with the tang of asiago sausage and the surprising crunch of fresh corn. Well worth the time invested in stirring!Number of Servings: 16
Ingredients
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Extra Virgin Olive Oil, 2 tbsp
Onions, raw, 1 large
Garlic, 3 cloves
Lundberg California Arborio Rice, 4 cups
Chicken Broth, 64 fl oz (2 cartons)
Butter, unsalted, .25 cup (1/4 stick)
Parmesan Cheese, grated, 1 cup
Ground Saffron, .5 tsp
Sweet Corn, Fresh, 4 ears
Mushroom Asiago Chicken Sausage, 12 oz pkg
Directions
Constant stirring is key, so be prepared to stay at the stove for an hour or so!
To begin, mince sausage and slice raw corn off the ears, and set them both aside in refrigerator. Grind saffron threads with mortar and pestle and set aside.
Chop onion and garlic fine and sautee in olive oil until onions are translucent. Add butter and stir until melted. Drop in the four cups of rice, stirring to coat in olive oil, and continue cooking at medium high heat, stirring constantly to prevent sticking, until the rice is opaque and about 30% of the rice is slightly browned.
Add the two cartons of chicken broth and saffron, and continue stirring. Turn the heat down to about half when the risotto is nice and bubbly. Add corn and sausage, continuing to stir as the risotto bubbles.
When risotto begins to thicken to a porridge consistency, turn heat down to low and stir in parmesan cheese. Continue to stir until the desired consistency is reached.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user NEWMOMOVER40.
To begin, mince sausage and slice raw corn off the ears, and set them both aside in refrigerator. Grind saffron threads with mortar and pestle and set aside.
Chop onion and garlic fine and sautee in olive oil until onions are translucent. Add butter and stir until melted. Drop in the four cups of rice, stirring to coat in olive oil, and continue cooking at medium high heat, stirring constantly to prevent sticking, until the rice is opaque and about 30% of the rice is slightly browned.
Add the two cartons of chicken broth and saffron, and continue stirring. Turn the heat down to about half when the risotto is nice and bubbly. Add corn and sausage, continuing to stir as the risotto bubbles.
When risotto begins to thicken to a porridge consistency, turn heat down to low and stir in parmesan cheese. Continue to stir until the desired consistency is reached.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user NEWMOMOVER40.