Italian Sausage Risotto
One of our favorite meals to cook and eat!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
main dish
saute
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 4 cloves garlic minced
- 1 bay leaf
- 1 red pepper diced
- 1 yellow onion diced
- 1 bunch green onions sliced
- 1 t. italian seasoning
- 1 t. salt
- 1/2 t. black pepper
- 1 lb. italian sausage bulk or links with the casings removed
- 1/8 t. crushed red pepper flakes
- 2 c. rice (i just used a medium grain)
- 1 15oz. can crushed tomatoes
- 1 8oz. can tomato sauce
- 3 - 4 c. chicken stock
- Carbohydrate 84.41216710125 g
- Cholesterol 86.1825503 mg
- Fat 36.43928438025 g
- Fiber 3.68677492361069 g
- Protein 24.55392568125 g
- Saturated Fat 12.99946852475 g
- Serving Size 1 1 Serving (334g)
- Sodium 1131.838356175 mg
- Sugar 80.7253921776393 g
- Trans Fat 2.12518326324999 g
- Calories 774 calories
1. Combine sausage, onions, peppers, garlic and crushed red pepper flakes in a large skillet. Stir and cook over medium-high heat until sausage is no longer pink and onions are tender. Stir in green onions and rice. 2. Slowly pour in tomatoes, tomato sauce and 3 c. chicken stock. Stir in seasonings. Bring to a slow boil, reduce heat and slowly simmer until rice is tender, about 20 minutes, stirring frequently. If needed, slowly stir in the remaining cook of chicken stock while cooking. Remove bay leaf before serving. Garnish with grated Parmesan cheese, if desired.
