posted by Nina on Jan 5
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.
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
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