Saturday, August 13, 2011

Risotto with Mushrooms Peppers and Sweet italian Sausage for Mommy and Daddy

My husband and I were in the grocery store earlier trying to decide what we were going to have for dinner when I came up with this recipe.  It's very easy to make, and totally delicious. It takes about 30 minutes from beginning to end. This serves 4 people, or 2 with leftovers.

Here's what you'll need:
1 1/2 cups Arborio Rice
3/4 cup sliced crimini mushrooms
1/3 cup diced red bell peppers
1/3 cup diced yellow bell pepper
4 precooked sweet italian sausages cut into cubes (we use Niman Ranch sausage, it's nitrate free)
1 small onion diced
1 32 oz carton of low sodium chicken stock
olive oil
1 tsp italian seasoning
1/4 tsp garlic powder

Heat 2 tblsp olive oil in a large deep skillet. Add diced onion, sliced mushrooms, peppers, sausage, garlic powder and italian seasoning. Saute until vegetables are tender and sausage is browned. Add arborio rice and pour enough chicken stock to cover the rice. Stir frequently. Once rice starts to absorb the stock, add the remainder until rice is cooked (approx 15-20 minutes). Serve in bowls, and top with a little shaved parmesan if you like. Enjoy!

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