Melt 2 Tablespoons butter in a large saucepan over medium-high heat. Add
sausages; break up with a fork. Add onion and bay leaves. Saute 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 a 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (70%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37.6mg||12 %|
|Sodium 629.7mg||22 %|
|Potassium 267.5mg||7 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.3g|
|Protein 6.4g||9 %|
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: 179
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