* I am linking this recipe to the Friday, Saturday and Sunday PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?
My little man and I love risotto. Actually, it’s safe to say that it is our favorite meal. I love the fact that you can make this dish in so many different ways. I am always on the lookout for new combination of flavors for risotto. (Stay tuned for next week, I will be posting Salmon Risotto.)
I found this one a few months ago, it’s been laying with the rest of my cut-out recipes. Every time I find some interesting recipe in the magazine, I put it away in my recipe keeper and most of the time I forget about it! Haha, every time I open the recipe keeper, I say “Oh yea, I forgot that I wanted to try this!” My hubby heard me say it so many times that now he calls if the “land of the lost recipes”. But there are so many ideas out there that I just can’t keep up with all of them.
Well, I dug up this recipe and my little man and I enjoyed it very much. Hubby enjoyed it after he pulled out all the broccoli and got extra sausage. I swear, sometime soon I will have to start sneaking veggie into his meals just so he gets something green!
3 tbs olive oil
1 medium bunch of broccoli, cut off the stems and chop the florets
12 oz ground Italian sausage
2 medium shallots
1 medium carrot, shredded
1 cup Arborio rice
3 garlic cloves
1 cup of dry white wine
4 cups of vegetable broth
1 cup of hot water
1 large tomato, diced
1/2 cup grated Parmesan or Romano cheese
1. Heat up the oil in the large pan.
2. Roll the ground sausage into about 1/2 inch balls. Add to the pan and saute until almost done. Take out of the pan and set aside.
3. Lightly steam the broccoli florets for a couple of minutes. Set aside.
4. Add the chopped onion and shredded carrots to the pan. Cook for about 3-4 minutes, stirring occasionally
5. Add the chopped tomatoes and cook until tomatoes give out juice.
6. Add the arborio rice and saute for about a minute
7. Add 1/2 cup white wine. Stir evenly and cook until the wine is absorbed.
8. Add 1 cup of vegetable stock, stir well, and cook until the liquid is absorbed. Season with salt and pepper.
9. Add the remaining 1/2 cup of wine and 1 cup of vegetable stock. Stir well, cook until the liquid is absorbed.
10. Add the steamed broccoli and sausage. Stir well.
11. Keep adding 1 cup of remaining liquids at a time, stir after each addition and cook until the rice is done. The risotto will be a little soupy. If you do not want the risotto to be soupy, use one less cup of stock. But if you like your risotto extra soupy then add a little more stock or water. Taste to see if you need to add any more salt or pepper. Season more if needed.
12. Stir in the grated cheese.