Sausage and Broccolini Risotto

I love risotto and this looked like it might be a good dish for a chilly night, too. I am so glad we gave this a try. It was SO good and pretty easy too.

Ingredients:
3 tablespoons unsalted butter, divided
1 bunch broccolini, roughly chopped (about 8 ounces)
12 ounces sweet Italian sausage, casings removed
1 1/2 tsp Italian seasoning
1/2 medium onion, finely chopped
1 medium carrot, finely chopped
1 cup arborio rice
1 clove garlic, minced
1/3 cup dry white wine
2 cups low-sodium chicken broth
1 14-ounce can diced tomatoes
1 cup grated Parmesan cheese

Instructions:
Preheat the oven to 450 degrees F.

Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, Italian seasoning, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute.

Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.

Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.

Remove the pot from the oven. (Don’t worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.

Did I change anything? I added the Italian seasoning and I changed the cheese in the recipe from fontina to Parmesan.

What did the family think? Everybody ate it, even our youngest,even after he had spent a good 15 minutes telling us all the reasons why he couldn’t/shouldn’t/wouldn’t eat it.

Where did this recipe come from? Food Network

Photo from Food Network

2 Comments

Filed under Definitely Making it Again, Everybody Ate It, Italian

2 Responses to Sausage and Broccolini Risotto

  1. This looks great! My little gal is always begging for risotto and I don’t always want to stand stirring for 30 minutes. Thanks for blogging!!

  2. Mandy

    Does it still have the risotto consistency when you bake it?? And is this “company” (even if its just the in-laws) worthy??

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