Friday, March 25, 2011

From My Kitchen: Aparagus and Sausage Risotto

On Tuesday we had friends over for dinner. I should have been getting clothes ready to sell at the childrens' sale, but I've been dying to try out this new recipe, so I made risotto instead.

It was a great decision, despite the 20 minutes of stirring that risotto requires. (Which is completely incompatible with having 2 1/2-year-old triplets in the house, by the way.)

If you've never made risotto, you have to use Arborio rice, and you must stir, stir, stir. You add the liquid little by little, and stir each time until it's completely absorbed. The result is a creamy risotto. Mmmm! 

This recipe was delish! I liked the smokiness of the sausage, but I'd like to try it with shrimp. And next time I think I'll roast the asparagus, since that's my favorite way to eat those yummy spears.

Of course, once I do that it will be a whole new recipe. That's one of the things I love about a recipe like this: You can play around with it and make it your own. Or just use up whatever you have on  hand.

This recipe came from a grocery store flier. Here it is:

Asparagus and Sausage Risotto
1 pkg. smoked sausage
4 cups chicken broth
1 Tbsp. olive oil
1 onion, chopped
1/2 cup mushrooms, sliced
2 Tbsp. butter or margarine
1 cup Arborio rice
1/2 cup dry white wine (or 1/2 cup additional chicken broth)
2 cups sliced asparagus, cooked crisp-tender
1/2 cup (2 oz.) shredded Parmesan cheese, divided (I only had Kraft grated on hand. Still good.)
1/4 cup parsley, chopped (or substitute dried)
Salt and pepper, to taste

Cut sausage into 1/2-inch cubes. Set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low.

Heat oil in a 4-quart pan over medium-high heat. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.

Add butter and rice. Cook, stirring constantly, 2 minutes. Stir in wine (or broth). Cook until liquid is almost completely absorbed.

Stir in 1/2 cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 20 minutes total).

Remove from heat. Stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining cheese.

Makes 4-6 servings.


© Trippin' Mama 2011

1 comment:

girlytwins said...

Oh My Yummyness :) I will surely be making this. With shrimp sounds so good too...