Recipe Details

Northern Italian Sun-Dried Tomato & Italian Sausage Risotto

  • Servings: 6
  • Ready In 55 minutes
  • 2 cups water
  • 2 1/2 cups chicken broth
  • 1/4 cup olive oil; divided
  • 1/4 lb lean Italian sweet sausage; crumbled
  • 1 shallot; minced
  • 2 cloves garlic; minced
  • 1 1/2 cups RiceSelect™ Arborio Rice; uncooked
  • 1/2 cup dry white wine
  • 1/4 cup oil-packed sun-dried tomatoes; drained and chopped
  • 1/4 cup heavy cream
  • 2 tablespoons Parmesan cheese; grated
  • 2 tablespoons fresh parsley; chopped
1. 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.

Nutritional Facts

  • Serving Size 1 Serving (637g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 1188
    Calories From Fat 751
  • % Daily Value
  • Total Fat 83g
    111%
  • Saturated Fat 24g
    121%
  • Trans Fat 7g
  • Cholesterol 396g
    122%
  • Sodium 494g
    17%
  • Total Carbohydrate 3g
    1%
  • Dietary Fiber 0g
    2%
  • Sugars 3g
  • Protein 99g
    141%