One-Pot Parmesan Risotto with Sausage + Kale

• Gluten free

• Meat

  • 3 Sausage, links

• Produce

  • 3 cloves Garlic
  • 1 cup Kale, leaves
  • 1 Onion, small

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 3/4 cup Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on wholeandheavenlyoven.com

Description

Ingredients

• 3 tablespoons butter
• Salt and pepper to taste
• 3 sausage links
• 1 cup kale leaves
• 1/4 cup parmesan cheese
• 3 cloves garlic
• 2 cups chicken broth
• 1/4 cup white wine
• 3/4 cup arborio rice
• 1 small onion
• 3 tablespoons butter, divided
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3/4 cup arborio rice
• 1/4 cup white wine
• 2 cups chicken broth, divided
• 1 cup diced kale leaves
• 3 turkey or chicken sausage links, sliced 1/4-in thick
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

• In a large saucepan over medium-high heat, heat butter until hot. Saute onion and garlic in butter until just tender. Stir in rice and stir occasionally until rice is evenly coated with butter (do not allow the rice to brown) Remove pan from heat and slowly whisk in white wine to deglaze pan.
• Return rice to medium-high heat and cook stirring occasionally until liquid is absorbed. Pour 1/2 cup chicken broth into pan, and stir occasionally until liquid is absorbed, about 7 minutes. Continue adding chicken broth 1/2 cup at a time using the same method until all the chicken broth is used and rice is tender and creamy (this process should take about 15 minutes in total)
• Stir kale, sausage slices, Parmesan, and remaining 1 tablespoon butter into risotto and gently heat through until sausage is warm and kale is wilted. Season risotto with salt and pepper to taste and serve immediately while warm and creamy.

Nutrition