Shrimp and Italian Sausage Risotto

By á-162525

Ingredients

• 1 lb mild italian pork sausage
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 cup uncooked long grain white rice
• 1 can chicken broth
• 3/4 cup dry white wine
• 1/2 cup parmesan cheese, shredded
• 1 lb raw shrimp, peeled and deveined
• minced fresh parsley

Preparation

Step 1

Soak top and bottom of 3 ¼ quart clay cooker in a sink full of cold water about 15 minutes.
Crumble sausage in cooker.
Placed covered clay cooker in microwave oven. Microwave on full power, stirring once, until sausage loses pink color about 8 minutes. Pour off and discard the drippins. Stir in onion and garlic. Microwave covered on full power 3 minutes. Stir in rice, broth and wine. Microwave covered on low power (defrost) just until rice is tender, 40-45 minutes.
Stir in parmesan cheese. Arrange shrimp, tails at center, in even layer over rice. Microwave on full power until shrimp turns pink, about 5 minutes. Let stand covered about 5 minutes. Garnish with parsley.