Fresh-Corn Risotto with Roasted Peppers and Sausage

By Lv2Cook

Ingredients

• 3 yellow bell peppers
• 5 cups fat-free, less-sodium chicken broth
• 1 (12-ounce) package frozen bulk turkey sausage (such as Louis Rich) thawed
• 1 teaspoon stick margarine or butter
• 2 cups fresh corn kernels (about 4 ears)
• 2 garlic cloves minced
• 1 1/4 cups uncooked Arborio rice or other short-grain rice
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• Minced fresh cilantro (optional)

Details

Servings 1

Preparation

Step 1

Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil for 15 minutes or until the peppers are blackened. Place the peppers in a zip-top plastic bag, and seal bag. Let the peppers stand for 15 minutes. Peel the peppers, and cut into strips.

Bring broth to a simmer.

Cook the turkey sausage in a Dutch oven over medium-high heat for 8 minutes or until sausage is browned, stirring to crumble. Set the sausage aside. Melt the margarine in pan over medium heat. Add corn kernels and minced garlic to pan, and sauté for 8 minutes. Stir in the rice, and cook for 1 minute. Stir in 1/2 cup chicken broth, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, stirring mixture constantly, and cook until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in the roasted bell pepper strips, turkey sausage, Parmesan cheese, chili powder, salt, ground cumin, and black pepper. Garnish with minced cilantro, if desired.

Serving Size: 1 cup