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Chicken Sausage, Green Bean & Tomato Risotto

  • 4servings
  • 65minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) olive oil

  2. 1 medium onion , finely chopped

  3. Kosher salt and pepper

  4. 2 clove(s)

  5. garlic , finely chopped

  6. 3/4 cup(s) Arborio rice

  7. 3/4 cup(s) dry white wine

  8. 3 1/2 cup(s) low-sodium chicken or vegetable broth

  9. 1/4 cup(s) grated Romano or Parmesan (1 oz)

  10. 8 ounce(s) fully cooked chicken sausage , sliced

  11. 4 ounce(s) green beans , thinly sliced

  12. 3 plum tomatoes , seeded and chopped

  13. 1/2 cup(s) fresh cilantro , roughly chopped

Instructions Jump to Ingredients ↑

  1. Heat 2 Tbsp oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.

  2. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 5 to 7 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano.

  3. Meanwhile, heat the remaining Tbsp oil in a second large skillet over medium-high heat. Add the sausage and cook until browned, about 3 minutes.

  4. Add the green beans and cook, tossing, for 3 minutes. Add the tomatoes and toss to combine. Fold the sausage mixture into the risotto along with the cilantro.

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