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Sun-dried Tomato and Italian Sausage Risotto

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  2. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.
  3. Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft.
  4. Add rice and stir 2 to 3 minutes.
  5. Add wine; stir until absorbed.
  6. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.
  7. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  8. Stir in sausage, sun-dried tomatoes, cream, cheese and parsley.
  9. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

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