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Risotto with Sausage

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Submitted by rfox

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

3 3
EACH EACH SAUSAGE
links, cheese/parsley flavour *
1 0.9
QUART L BEEF STOCK *
79
CUP ML ONIONS
finely chopped
3 45
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML WHITE WINE
dry
1 ½ 355
¾ 177
CUP ML PARMESAN CHEESE
grated
1 1
X X SALT
pinch *
1 1
X X BLACK PEPPER
to taste *

Directions

Remove the casings from the sausage and break up the sausage.

Bring the broth to a simmer.

In a dutch oven, soften the chopped onion in half the butter.

Add the sausage meat and brown it. Raise the heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Sauté 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 460 28% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 350mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 7% Vitamin C 2%
Calcium 22% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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