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Brunch Risotto Recipe

Photo by: Taste of Home

“This light, flavorful and inexpensive risotto makes a surprising addition to a traditional brunch menu,” writes Jennifer Dines of Brighton, Massachusetts. “It's gotten lots of compliments from my friends,” she adds.

This recipe is:

Healthy

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8 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

5-1/4 to 5-3/4 cups reduced-sodium chicken broth
3/4 pound Italian turkey sausage links, casings removed
2 cups uncooked arborio rice
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon Crisco® Pure Olive Oil
1 medium tomato, chopped

Directions

In a large saucepan, heat broth and keep warm. In a large nonstick skillet, cook sausage until no longer pink; drain and set aside.
In the same skillet, saute the rice, garlic and pepper in oil for 2-3 minutes. Return sausage to skillet. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add tomato; cook and stir until heated through. Serve immediately. Yield: 8 servings.

Nutrition Facts: 2/3 cup equals 279 calories, 6 g fat (2 g saturated fat), 23 mg cholesterol, 653 mg sodium, 42 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.

Brunch Risotto published in Light & Tasty April/May 2007, p35

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Ingredients