risotto recipe

this recipe has been made twice now at the parsley house and it has been a hit both times! i changed it up a bit from the original recipe just to vary our veggies and protein sources a bit! its an easy and non-creamy, healthier take on risotto!

tomato sausage risotto

24 oz (1 large can) crushed tomatoes

basil and black pepper, to taste

1 package italian turkey or chicken sausage

1 cup arborio rice

1/2 cup white wine 

2 cups frozen kale (or fresh)

parmesan cheese, to serve 

1. pour tomatoes into a saucepan. add 1 can of water to saucepan. stir in basil and pepper. cook on medium-high heat and allow to boil. once boiling, reduce heat to low and cover. 
2. in the meantime, spray a large deep skillet with non-stick spray and set eye to medium heat. remove sausage from casings and add to skillet, breaking apart and cooking until no longer pink.
3. add the arborio rice to skillet and allow to cook for a minute. pour in white wine and allow rice to soak up the wine. 
4. once wine is absorbed, add two cups of tomato mixture to skillet with rice and sausage. stir and allow rice to absorb it. continue to add the liquid one cup at a time, waiting each time until all the liquid has been absorbed. repeat until no more liquid is being absorbed. 
5. add in the kale and allow it to wilt. allow rice to simmer until creamy and kale is cooked to desired tenderness. 
6. serve topped with parmesan! 

(partially adapted from wine and glue)

xoxo,

clp