Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork.
Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes.
Stir in rice. Add wine; boil until liquid evaporates, 1 minute.
Add 3 cups broth and saffron; bring to boil.
Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes.
Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.
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|Serving Size: 1 Serving (1077g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1672 (64%)|
|Amt Per Serving||% DV|
|Total Fat 185.7g||248 %|
|Saturated Fat 69.3g||347 %|
|Monounsaturated Fat 69.7g|
|Polyunsanturated Fat 31.6g|
|Cholesterol 814mg||250 %|
|Sodium 687.4mg||24 %|
|Potassium 1880.6mg||49 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 46.2g|
|Protein 176.6g||252 %|
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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: 2619
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