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This came from Pauline also and she says, “I know I know I am a thief from Canadian Living! Here is another one. Don’t be intimidated by the word risotto it is not that time intensive to make.”

Ingredients
8 oz (227 g) hot Italian sausages or mild Italian sausages
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley

Preparation
Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.

Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.

Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, Parmesan and parsley.

www.canadianliving.com/food/quick_sausage_risotto.php

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