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Flavorful Fridays: Risotto with Sausage & Roasted Red Peppers

March 18, 2011

Normally, this time of year is rather a slow work time for me, which means that I often will spend more time in the kitchen cooking and baking than at my computer working. This year, however, has not followed previous trends. Work has been much busier than normal, which has caused my kitchen (and this blog!) to suffer. That being said, I’ve decided to make sure that I try at least one new recipe each week so that (hopefully) I can share it with you!

Because work has been busy for both Will and I, dinners are not always all that I would wish them to be. Several times over the past few weeks, I’ve scrounged through our fridge and cabinets for something to pull together for a late meal. The good thing is that I always have certain staples in the house, even if it’s been a week since I last got to the grocery store. A few nights ago, I was able to put together a delicious meal of risotto with homemade sausage and roasted red peppers (all the ingredients were in our kitchen!). While it does take a little bit of time for the risotto to cook, the final meal is well worth the time spent cooking. I hope you enjoy it!

Risotto with Sausage & Roasted Red Peppers

Ingredients:

2 mild Italian sausage links

1/2 jar of roasted red peppers (or you can roast them yourself)

2 Tablespoons butter

1 Tablespoon olive oil

1 small yellow onion, diced

1-3/4 cups Arborio rice

1 cup dry white wine

3-1/2 cups chicken stock

salt and pepper

1/2 freshly grated Parmesan

Directions:

Slice the sausage out of its casings. Cut or break apart into small pieces. Place in skillet over medium-low heat. Cook until just brown. Slice roasted red peppers. Set aside.

Meanwhile, place the olive oil and butter in a large stock pot, slowly melting the butter. Add the chopped onions and saute until translucent. Add the rice and cook, stirring with a wooden spoon until it begins to “pop” and appears translucent. Pour in the wine and reduce. In a small pot, heat the chicken stock. Slowly begin adding chicken stock to the rice, about one cup at a time, ensuring that the rice is absorbing each addition of stock. Just before rice is finished cooking, add salt and pepper. Stir in grated cheese and cooked sausage. Serve and enjoy!

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