Risotto with smoked turkey sausage and sun-dried tomatoes

6 Servings

Ingredients

Quantity Ingredient
½ cup Sun-dried tomato halves, oil-packed
⅓ cup Fresh parsley, packed
1 tablespoon Oil, (from tomatoes)
6 cups Chicken broth
1 tablespoon Butter
1 tablespoon Olive oil
½ cup Onion, finely chopped
1 Clove garlic, minced
8 ounces Smoked turkey sausage, thinly sliced
2 cups Arborio rice
⅓ cup Parmesan cheese, grated
Freshly ground black pepper, to taste

Directions

1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside.

2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm.

3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute.

4. Stir in the rice to coat with the onion mixture and cook 1 minute.

5. Begin to add the warm broth, about ½ cup at a time. (Reserve ¼ cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another ½ cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition.

6. Stir in the reserved ¼ cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.) Serve immediately.

>From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by MsRooby@...

Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997

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