Beer risotto with sausage and gouda

• Meat

  • 8 oz Sausage, spicy

• Produce

  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 1 Parsley

• Canned Goods

  • 3 cups Chicken stock

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Gouda cheese, grated

• Beer, Wine & Liquor

  • 12 oz Nutty brown ale

Found on cherryonmysundae.com

Ingredients

• 1 tbsp oil
• 8 ounces spicy sausage, sliced
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 12 oz nutty brown ale (such as Sam Adams Hazel Brown) room temperature
• 3 cups chicken stock
• 1 tbsp butter
• 1/2 cup grated gouda cheese
• salt and pepper
• Chopped parsley for garnish

Directions

• Pour the chicken stock in a medium sauce pot. Keep warm over low heat. Heat 1 tbsp oil in large saute pan over medium heat. Add the sliced sausage and saute until browned, about 3 minutes. Remove with slotted spoon and set aside. Add chopped onion and garlic to the same pan. Saute until translucent, about 3-4 minutes. Add the rice and saute for 1-2 minutes or until there is a slightly nutty aroma. Add half of the beer and stir until it is fully absorbed. Add the remaining beer and stir until it is fully absorbed. Add a ladle of the chicken stock and cook until fully absorbed, stirring frequently. Continue adding the stock in increments once the rice appears almost dry. Cook until the rice appears creamy and is al dente, about 20-30 minutes total. Stir in 1 tbsp butter and the grated gouda cheese. Add back the sausages. Season risotto with salt and pepper. Garnish with chopped parsley and serve.

Nutrition