Ingredients and Weight:
- Italian sausage, ground: 1 pound
- Arborio rice: 2 cups
- Onion, chopped: 1 medium
- Garlic, minced: 3 cloves
- Chicken broth: 4 cups
- White wine (optional): 1/2 cup
- Parmesan cheese, grated: 1/2 cup
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- In a large skillet, cook the sausage over medium heat until browned. Remove the sausage from the skillet and set aside.
- Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
- Add the rice to the skillet and stir to coat with the oil. Cook for 1 minute.
- Add the white wine (if using) and cook until it has evaporated.
- Gradually add the chicken broth to the skillet, one cup at a time. Stir the rice constantly and cook until the broth has been absorbed. Repeat this process until all the broth has been used up.
- Stir in the browned sausage, Parmesan cheese, salt, and pepper.
- Cook for an additional 5 minutes, or until the rice is tender and creamy.
Nutritional Information:
- Calories: 500 per serving
- Fat: 18g
- Protein: 25g
- Carbohydrates: 70g
Dish Characteristics:
- Creamy and flavorful
- Rich and hearty
- Perfect for a main course or side dish
User Comments:
- "This risotto was absolutely delicious! The sausage added a great flavor, and the rice was cooked to perfection."
- "I'm not usually a fan of risotto, but this recipe changed my mind. It was so rich and creamy, and the sausage gave it a nice kick."
- "This is my new favorite risotto recipe. It's so easy to make and always turns out perfectly."
Special Precautions and Tips:
- If you don't have Italian sausage, you can substitute ground turkey or beef.
- If you don't have Arborio rice, you can use any other short-grain rice. However, Arborio rice will give you the best results.
- To make this risotto vegetarian, omit the sausage.
- Don't overcook the rice. It should be tender but still have a slight bite to it.
