Photo: Sausage and Broccolini Risotto Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 bunch broccolini, roughly chopped (about 8 ounces)
- 12 ounces sweet Italian sausage, casings removed
- 1/2 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 cup arborio rice
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 1 cup grated fontina cheese
Directions
Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute.
Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.
Per serving: Calories 569; Fat 25 g (Saturated 13 g); Cholesterol 92 mg; Sodium 831 mg; Carbohydrate 51 g; Fiber 4 g; Protein 30 g
Photograph by Antonis Achilleos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By emessel
Bothell,
on February 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have a risotto recipe that I am madly in love with so it was hard for me to venture off but this was worth it!! Just delicious, creamy and rich...exactly what a risotto should be! I love the sweet italian sausage and may start using fontina cheese more now that I know how creamy and un-stringy it can be. The broccolini was a bit stringy but I think it was due to the season. If I make this in the winter again I'll probably switch in broccoli florets to avoid the stringy stems. Now I have two risottos I'm in love with, lucky girl!
By allesis_7487896
Dunkirk, NY
on January 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a favorite; make it often. I lighten it up by using chicken sausage. My husband loves it!
By toggle26_9753562
east hampton, NY
on January 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was really, really good! I used more sausage than the recipe calls for - also used some hot sausage along with the sweet. It added just the right amount of heat to the dish. In turn, I also then added an extra cup of rice and then the appropriate additions of liquid. It was simple to make - so much easier than "real" risotto what with all of the time spent adding broth and stirring! This one you just pop into the oven. Would definitely make it again. Pleased the whole family. We all had seconds!
Read all 21 reviews