Chicken and Apple Sausage Risotto

By KDHarmon

Ingredients

• 3-1/2 C chicken broth
• 1 Tbl olive oil
• 1-12 oz package Aidells Chicken Apple sausage, diced
• 1 C onion, cut into 1/4-inch dice
• 2 medium crisp apples (Granny Smith, Jonathan or Cortland), peeled, cored and cut into 1/4-1/2-inch dice
• 1 C Arborio
• 1/2-1 C warm apple cider, as needed
• 1/4 C freshly grated Parmesan
• 2 Tbl Italian Parsley, chopped

Preparation

Step 1

In medium saucepan over medium-high heat, heat chicken broth until just comes to a boil, reduce heat to low and keep warm.

Heat oil in a large (at least 4-quart) pot over medium-high heat. Add sausage, onion and apples and cook for 7-8 minutes, stirring occasionally, until they soften and start to take on color. Add rice, stirring to combine. Add 1 cup of broth and stir continuously until almost fully absorbed. Continue to add broth, 1/2 cup at a time, stirring conitnuously and allowing liquid to be absorbed each time before adding more.

When all the broth has been incorporated, add 1/2 cup cider. Taste rice for doneness. If still too firm, add remaining cider. Remove from heat and stir in Parmesan.