Creamy Risotto With Smoked Turkey Sausage

Creamy Risotto With Smoked Turkey Sausage

  Ready in : 45 mins

Creamy Risotto With Smoked Turkey Sausage requires approximately 45 minutes from start to finish. For $2.58 per serving, you get a main course that serves 6. Watching your figure? This gluten free recipe has 504 calories, 29g of protein, and 14g of fat per serving. A mixture of flat-leaf parsley, peas, white wine, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be flavorful and satisfying. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 63%. Similar recipes include Smoked Turkey Sausage Pizza, Smoked Turkey Sausage With Pasta, and Creamy Smoked Sausage Tortellini.

Ingredients

chicken stock

chicken stock

6 cups

olive oil

olive oil

4 teaspoons

onion

onion

1 medium

garlic

garlic

2 cloves

arborio rice

arborio rice

1.5 cups

arborio rice

arborio rice

1.5 cups

white wine

white wine

0.5 cup

evaporated skim milk

evaporated skim milk

1 cup

parmesan cheese

parmesan cheese

0.5 cup

ground pepper

ground pepper

6 servings

turkey sausage

turkey sausage

14 ounces

flat-leaf parsley

flat-leaf parsley

6 tablespoons

peas

peas

1 cup

Cooking in Steps

  1. 1
    Heat stock to a simmer, remove from heat and cover.

    stock

    stock

  2. 2
    Heat 2 teaspoons oil in a large skillet over medium to medium-high heat.

    cooking oil

    cooking oil

    frying pan
    frying pan
  3. 3
    Add onion and saute until translucent.

    onion

    onion

  4. 4
    Add garlic and continue to cook for 1 minute.

    garlic

    garlic

  5. 5
    Add rice, coat with oil and cook 3 to 4 minutes.

    rice

    rice

    cooking oil

    cooking oil

  6. 6
    Add wine and cook, stirring often, until absorbed by rice.

    rice

    rice

    wine

    wine

  7. 7
    Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed.

    stock

    stock

  8. 8
    While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat.

    cooking oil

    cooking oil

    frying pan
    frying pan
  9. 9
    Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.

    sausage

    sausage

  10. 10
    Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined.

    evaporated milk

    evaporated milk

    cheese

    cheese

    broth

    broth

    peas

    peas

    rice

    rice

  11. 11
    Plate risotto, top with parsley and sausage.

    parsley

    parsley

    sausage

    sausage