Description
This Tomato-Basil and Chicken Sausage Risotto is a delicious and hearty main course perfect for any time of the year.
Ingredients
- 58 ounces, fluid Less Sodium, Fat Free Chicken Broth
- 2 Tablespoons Butter
- 8 teaspoons Olive Oil, Divided
- 1 cup Minced Sweet Onion
- 2 cups Arborio Rice
- 1 cup White Wine
- 14 ounces, weight Sweet Italian Chicken Sausage, Casings Removed
- 14-½ ounces, weight Diced Tomatoes (drained)
- ⅓ cups Grated Pecorino Romano Cheese
- ¼ cups Grated Parmesan Cheese
- ¼ cups Chopped Fresh Basil
- Additional Chopped Fresh Basil For Garnish, If Desired
Preparation
Warm chicken broth in a pot over medium to medium-high heat.
Heat butter and 2 tablespoons of olive oil in a wide pan until butter is melted. Add onion and cook over medium heat until it becomes translucent, about 2 minutes. Add the rice and stir until it is well coated.
Add one ladleful (approximately ¼ cup) of broth and stir. When broth is absorbed, add the wine and stir. Once wine is absorbed, add one ladleful of broth until it is absorbed, stirring consistently.
While the rice is cooking, heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add chicken sausage to skillet and cook over medium heat for approximately 15 minutes (until internal temperature reaches 165°F). Break up sausage into pieces with a wooden spoon periodically. Remove from heat and set aside.
While sausage is cooking, continue to add one ladleful of broth at a time to the rice and stir consistently until broth is absorbed until rice is just tender and has a creamy consistency (will take about 20–25 minutes minutes from this point).
Once rice is creamy and you have used all or most of your broth (you might not need it all), stir in sausage, diced tomatoes, Romano cheese, Parmesan cheese and basil. Cook over medium heat for 2 more minutes.
