Sausage and Summer Vegetable Risotto
My husband loves sausage and risotto because of this I decided to try and combine all of his favorites into one dish. This turned out so amazing. I love the creaminess of the risotto combined with the spicy sausage. What really helped with my dish is I received new Le Creuset Tri-Ply Pan and it ROCKS! It made cooking risotto so easy. It retains its heat and works an amazing ways. Whoever owns Le Creuset Pans know what I am talking about. I will never use anything else.
Anyway, this is the perfect summer meal it light and contains all the flavor of summer. I hope you try it!! Enjoy!!!
4 Tb oil
4 TB butter
1 lb hot sausage
1 vidalia onion
1 red pepper
4 garlic cloves (Minced, I grated mine with the Microplane)
1 small zucchini
1 tsp. crushed red pepper
1 15oz can of fire roasted tomatoes
2 cps. risotto
6 cps. of White Wine and Herbs Chicken Broth (New!!! This Broth rocks!!!)
salt and pepper
1/2 cp. fresh parm
1/2 cp. fresh basil
1. First of all, I cooked the sausage by browning all sides. I let it sit 15 minutes and then cut it into thin angles slices. I then browned them. My husband likes them a little crunchy. I put that a side.
2. I added oil and butter to my Le Creuset pan and let it get hot. I added the onions and peppers and cooked for a few minutes. I then added the zucchini, garlic, and crushed red pepper. Cooked about 5 minutes. (until soft) I then added the 2 cups of rice and tossed to coat with the butter and oil.
3. At this point I added the broth 1/2 a cup at a time. I continued to stir. DO NOT STOP. This makes the risotto creamy. When all of the broth is absorbed I add the next 1/2 cp. of broth. I continue this step until the risotto is soft and creamy. I then added the tomatoes, cheese, and sausage. Toss and cook for a few minutes. Add the fresh basil at the end.