Risotto with Italian Sausage
Servings
2Serving size
about 2 cupsThis recipe can be easily be multiplied – or divided by 2 – and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 3 ounces Italian or spicy sausage |
| 2 clove Garlic, raw (minced) |
| 6 large Green onions (sliced crosswise; keep white and green parts separate) |
| 1/2 cup Arborio rice |
| 1 to taste Black pepper |
| 3 cup Water |
| 1 Tbsp. No salt added tomato paste |
| 4 ounce Chard, swiss, raw (destemmed and sliced into thin ribbons) |
| 1 Tbsp. Fresh oregano (coarsely chopped) |
| 1 ounce Semisoft goat cheese |
Instructions
Place the olive oil in a medium skillet over medium high heat.
Add the sausage to the pan and cook for about 3 minutes. Stir frequently.
Add the garlic and cook for about one minute. Stir frequently.
Add the white part of the green onion and cook for about a minute.
Add the Arborio rice and cook for one minute.
Add the pepper and water. Stir and reduce the heat to a simmer.
Cook for about 15 minutes. Stir frequently and add water 1/4 cup at a time as needed.
Add the tomato paste and the green part of the green onions and fold together.
Cook until the rice is slightly soft but not mushy. Stir frequently.
Increase the heat to medium and fold in the chard, oregano and goat cheese.
Cook for about 4 minutes until the chard is wilted and the goat cheese is melted.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
We look for sausages that are made as freshly as possible and with no added nitrites or nitrates. Choose the ones that are lowest in salt. The ones we used for this dish had about 200mg of sodium per ounce.
If you are only going to use one or two links and there will leftovers, freeze the extra. They don’t take long to thaw and you can put them in the fridge before going to work so they’ll be ready for dinner.