The perfect quick Sausage Risotto dinner for a rushed weeknight!
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb Italian sausage, casing removed
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Heat the chicken or vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Add the sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes.
- Push the sausage to one side of the skillet and add the Arborio rice to the other side. Toast the rice for 1-2 minutes, stirring occasionally, until it becomes slightly translucent around the edges.
- If using wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Let the wine cook until it has mostly evaporated, about 2-3 minutes.
- Begin adding the warm broth to the skillet, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, which should take about 20-25 minutes. Adjust the heat as needed to maintain a gentle simmer.
- Once the risotto is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh parsley if desired.