Creamy Risotto With Smoked Turkey Sausage
By: Scott Koeneman
Published: Friday, February 4, 2011 - 7:07am

Ingredients




6 cups of chicken stock
4 teaspoons olive oil, divided
1 medium onion, diced
2 cloves garlic
1 1/2 cups Arborio rice
1/2 cup white wine
1 cup evaporated skim milk
1/2 cup Pecorino Romano or Parmesan cheese
Ground black pepper to taste
14 ounces smoked turkey sausage, cut into ½- inch slices on the diagonal
6 tablespoons fresh flat-leaf parsley
1 cup frozen peas, thawed

Preparation

1 Heat stock to a simmer, remove from heat and cover. 2 Heat 2 teaspoons oil in a large skillet over medium to medium-high heat. Add onion and saute until translucent. Add garlic and continue to cook for 1 minute. Add rice, coat with oil and cook 3 to 4 minutes. Add wine and cook, stirring often, until absorbed by rice. Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed. 3 While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat. Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes. 4 Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined. 5 Plate risotto, top with parsley and sausage.

About


Calories: 326, fat: 8 grams, carbohydrates: 46 grams, fiber: 3 grams, protein: 16 grams.