Risotto with Pork Sausage and Greens
Risotto with Pork Sausage and Greens
1/2 pound beet greens, spinach, or Swiss chard, stemmed and washed
3 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 small onion, peeled and diced
1/2 teaspoon hot red pepper flakes or hot red pepper paste
1/2 pound Premio* mild or hot ltalian sausages, casings removed
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 cups hot tomato juice
2 1/2 to 3 cups hot chicken broth
1/2 cup grated Parmigiano-Reggiano cheese
Salt and black pepper
Drop the greens into a pot of boiling water and cook them just until wilted.
Drain, cool, squeeze dry, and coarsely chop them. Set aside.
Heat 1/2 tablespoons of the oil in a medium sauté pan and add the garlic and the greens. Cook for 2 minutes over medium heat. Transfer the mixture to a bowl and set aside.
In a heavy-bottomed, 2-quart saucepan, heat the remaining 1/2 tablespoons olive oil over medium heat. When it is hot, stir in the onion, red pepper flakes, and sausage. Cook, breaking up the sausage, until the onion softens and the meat begins to brown slightly. Stir in the rice and mix to coat the rice well.
Pour in the wine and stir until it evaporates.
Begin adding the tomato juice in 1/2-cup increments. Cook and stir, allowing the rice mixture to absorb each addition before adding more.
Add the broth in 1/2 cup increments, continuing to cook and stir until the rice mixture is creamy and the rice is still firm but cooked through. You may not need all the broth. Stir in the greens and grated cheese. Season with salt and pepper to taste and serve immediately. Makes 6 servings.
*Brands may vary by region; substitute a similar product.
1/2 pound beet greens, spinach, or Swiss chard, stemmed and washed
3 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 small onion, peeled and diced
1/2 teaspoon hot red pepper flakes or hot red pepper paste
1/2 pound Premio* mild or hot ltalian sausages, casings removed
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 cups hot tomato juice
2 1/2 to 3 cups hot chicken broth
1/2 cup grated Parmigiano-Reggiano cheese
Salt and black pepper
Drop the greens into a pot of boiling water and cook them just until wilted.
Drain, cool, squeeze dry, and coarsely chop them. Set aside.
Heat 1/2 tablespoons of the oil in a medium sauté pan and add the garlic and the greens. Cook for 2 minutes over medium heat. Transfer the mixture to a bowl and set aside.
In a heavy-bottomed, 2-quart saucepan, heat the remaining 1/2 tablespoons olive oil over medium heat. When it is hot, stir in the onion, red pepper flakes, and sausage. Cook, breaking up the sausage, until the onion softens and the meat begins to brown slightly. Stir in the rice and mix to coat the rice well.
Pour in the wine and stir until it evaporates.
Begin adding the tomato juice in 1/2-cup increments. Cook and stir, allowing the rice mixture to absorb each addition before adding more.
Add the broth in 1/2 cup increments, continuing to cook and stir until the rice mixture is creamy and the rice is still firm but cooked through. You may not need all the broth. Stir in the greens and grated cheese. Season with salt and pepper to taste and serve immediately. Makes 6 servings.
*Brands may vary by region; substitute a similar product.
Risotto with Pork Sausage and Greens
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
