Red Pepper, Sausage and Chard Risotto

Red Pepper, Sausage and Chard Risotto

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    lb chard (about ½ bunch)

  • 2

    sausage links, diced (about ½ lb)

  • 1

    large onion, diced

  • 1

    large red pepper, diced small

  • 2

    teaspoons smoked paprika

  • 1

    teaspoon oregano

  • 2-3

    garlic cloves, minced

  • 1

    cup arborio rice

  • ¼

    cup white wine

  • 6

    cups chicken stock

  • 1

    cup grated hard cheese, like Parmesan, Pecorino, or Gruyere

  • Salt and Pepper

Directions

Separate the leaves of chard from the stems. Slice the leaves into thin ribbons and dice the stems. Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook until seared on all sides and cooked through (if the sausage was sold uncooked). Remove sausage to a plate lined with a paper towel. Add another teaspoon of olive oil if the pan is dry. Cook the onions with a three-fingered pinch of salt until softened and beginning to brown. Add the chard stems and cook until softened. Add the red peppers and cook just until the liquids are evaporated. Stir in the paprika, oregano, and garlic, and cook just until fragrant. Taste and season with salt, if needed. Rem