“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.
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VERIFIED BY Taste of Home Test Kitchen
- 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 olive oil
- 1 medium tomato, chopped
- 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.
Originally published as Brunch Risotto in Light & Tasty April/May 2007, p35