Creamy Leeks and Sausages Risotto
This creamy risotto featuring tender leeks and savory sausages offers a comforting and flavorful dinner option. The rich parmesan and delicate herbs perfectly complement the earthiness of the leeks and the robustness of the sausages. Ready in under an hour, it's a simple yet impressive dish that will satisfy your cravings for a delicious and warming meal.
ingredients
- 1 cup Arborio rice
- 1 lb sausages (Italian or your choice), casings removed
- 2 medium leeks, white and light green parts, sliced
- 4 cups low-sodium chicken broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
steps
- 1.
In a saucepan, heat chicken broth over low heat to keep warm.
- 2.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sausages and cook until browned, breaking them into pieces, about 5-7 minutes. Remove and set aside.
- 3.
In the same pan, add the remaining olive oil and leeks; sauté until softened, about 4 minutes. Add garlic and cook for another minute.
- 4.
Stir in Arborio rice, cooking for 2-3 minutes until lightly toasted.
- 5.
Pour in white wine, stirring frequently until absorbed.
- 6.
Gradually add warm broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more. This should take about 18-20 minutes.
- 7.
Stir back in the cooked sausage when rice is al dente (creamy but firm).
- 8.
Remove from heat, and mix in Parmesan cheese and parsley. Season with salt and pepper to taste.
- 9.
Serve warm, garnished with additional parsley and cheese if desired.
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