Try this Northern Italian Sun-Dried Tomato & Italian Sausage Risotto recipe, or contribute your own.
Suggest a better description1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.
3. Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft.
4. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
5. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
6. Stir in sausage, sun-dried tomatoes, cream, cheese and parsley. Stir until mixture is creamy, about 2 to 3 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (637g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1188 | ||
Calories from Fat: 751 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.5g | 111 % | |
Saturated Fat 24.3g | 121 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 396.3mg | 122 % | |
Sodium 494mg | 17 % | |
Potassium 1126.7mg | 30 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3g | ||
Protein 99g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1188
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