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Chef with red wine glass


Makes 6 servings

• 2 cups water o and Italian Sausage Risotto
• 2 1/2 cups chicken broth
• 1/4 cup olive oil, divided
• 1/4 pound lean Italian sweet sausage, crumbled
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup uncooked arborio or medium grain rice
• 1 cup dry white wine
• 1/4 cup drained and chopped oil-packed, sun-dried tomatoes
• 1/4 cup heavy cream
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned.
Drain on paper towels; set aside.

Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft.

Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture.

Cook, uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.

Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in sausage, sun-dried tomatoes, cream, cheese and parsley.

Stir until mixture is creamy, about 2 to 3 minutes.

Serve immediately.

Each serving provides 357 calories, 7 grams protein, 21 grams fat, 30 grams carbohydrate, 1 gram dietary fiber, 30 milligrams cholesterol and 633 milligrams sodium.

USA Rice Federation

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