Ingredients
- 3 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 1/4 cups Arborio rice
- 1/3 cup dry white wine
- 1/4 tsp pepper
- 1/4 cup chopped parsley
- 1/2 pound hot Italian turkey sausage, casings removed, crumbled
- 1/2 bunch broccoli raab, rinsed and chopped
Preparation
Step 1
1. Bring broth to a boil in a medium saucepan. Reduce heat and keep at a simmer.
2. Heat a large nonstick saucepan over medium heat. Swirl in oil then add onion. Cook, stirring occasionally, until softened, 3-5 minutes.
3. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes. Add the wine, pepper, and 1/2 c broth and stir until the liquid is absorbed. Continue to add broth 1/2 c at a time, stirring until just absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from first addition of broth should be 20-24 minutes.
4. Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes.
5. Add the broccoli rabe; cover and cook until wilted and softened, about 7 minutes. With a fork, stir the sausage and broccoli rabe into the risotto.
EXCELLENT!
Couldn't find broccoli raab, so used broccolini