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Name: Risotto with Smoked Turkey Sausage and Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb olive oil; 1 Garlic minced; 1/3 c Parmesan cheese grated; 6 c Chicken broth; 1/2 c Sun-dried tomato halves; 2 c Arborio rice; black pepper Freshly ground; 1/2 c Onion finely chopped; 1/3 c Fresh parsley packed; 1 tb Butter; 1 tb Oil (from sun dried tomatoes) (from tomatoes); 8 oz Smoked turkey sausage,

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INGREDIENTS

1 tb olive oil
1 Garlic ; minced
1/3 c Parmesan cheese ; grated
6 c Chicken broth
1/2 c Sun-dried tomato ; halves
2 c Arborio rice
black pepper ; Freshly ground
1/2 c Onion ; finely chopped
1/3 c Fresh parsley ; packed
1 tb Butter
1 tb Oil (from sun dried tomatoes) ; (from tomatoes)
8 oz Smoked turkey sausage,

INSTRUCTIONS

1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside. 2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm. 3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute. 4. Stir in the rice to coat with the onion mixture and cook 1 minute. 5. Begin to add the warm broth, about 1/2 cup at a time. (Reserve 1/4 cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2 cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition. 6. Stir in the reserved 1/4 cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.) Serve immediately. >From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" on Mar 18, 1997

NOTES

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Risotto with Smoked Turkey Sausage and Sun-Dried Tomatoes

1 tb olive oil
1 Garlic minced
1/3 c Parmesan cheese grated
6 c Chicken broth
1/2 c Sun-dried tomato halves
2 c Arborio rice
 black pepper Freshly ground
1/2 c Onion finely chopped
1/3 c Fresh parsley packed
1 tb Butter
1 tb Oil (from sun dried tomatoes) (from tomatoes)
8 oz Smoked turkey sausage,

1. Combine the tomato halves, parsley and tomato oil in a food processor  and process until very finely chopped. (Or chop by hand.) Set aside.    2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep  warm.    3. In a large pot or 12-inch skillet, heat the butter and olive oil over  medium heat. When hot, add the onion mixture and cook 1 minute.    4. Stir in the rice to coat with the onion mixture and cook 1 minute.    5. Begin to add the warm broth, about 1/2 cup at a time. (Reserve 1/4 cup  broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2  cup of broth, cover and cook another 5 minutes, or until the broth is  absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth  gradually and stirring well after each addition.    6. Stir in the reserved 1/4 cup broth, the sun-dried tomato mixture, cheese  and several grindings black pepper. (If you have used canned broth, you may  not need additional salt. Taste and adjust the seasonings if necessary.)  Serve immediately.    >From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by  MsRooby@sprintmail.com    Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by  "Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 6

Calories: 398
Calories from Fat: 84 (21%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.1g
Cholesterol 26.1mg		8 %
Sodium 1406.7mg		49 %
Potassium 380.5mg		10 %
Total Carbohydrate 64.4g		19 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 61.3g
Protein 13.1g		19 %
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.

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Calories per serving: 398

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