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Risotto with Sausage and Yellow Squash
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Submitted by:
Jimmy |
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Risotto is a delicious creamy side dish that goes great with any meal, Italian or not. YOu must stay with the risotto during cooking, it can't be left alone. If it is done correctly, you will be rewarded with a wonderful addition to your meal. |
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INGREDIENTS:
- 12 1/2 ounces , Arborio Rice
- 7 ounces , Yellow Squash Cubed
- 1 cup(s) , White Wine
- 2 1/2 ounces , Italian Sausage Cubed
- 2 ounces , Parmesan Cheese Grated
- 2 ounces , Butter
- 1 quart(s) , Vegetable Broth
- 0 to taste , Salt and Pepper
- 2 tablespoon(s) , Extra Virgin Olive Oil
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| Instructions: |
Sauté the sausage and the squash for a few minutes in a frying pan in the extra virgin olive oil.
Add the Arborio rice and let it sit for a few minutes, absorbing the flavor.
Add the wine, stirring constantly until it evaporates.
In the meantime, bring the vegetable broth to a boil.
Add salt and just enough broth to cover the rice. Stir until the broth is absorbed.
Add more broth, a little at a time, letting it absorb completely before adding more, until all of the broth is gone.
The risotto will be done after about 18-20 minutes, when the rice is creamy and tender, yet remains al dente (firm to the bite).
About three minutes before the risotto is done, add in butter and grated Parmesan cheese. Salt and pepper as desired. |
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