Italian Sausage Risotto with Parmesan and Thyme

1. 1

   Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until the shallots start to caramelize, 2 to 3 minutes. Remove from the heat and set aside.

2. 2

   Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add the Arborio rice and stir until it starts to brown, 2 to 3 minutes. Add the wine and keep stirring until almost absorbed, 2 to 3 minutes.

3. 3

   Start adding the broth, 1/2 cup at a time. Stir until the broth is almost fully absorbed, then add another 1/2 cup and repeat. Keep adding broth until the risotto is like a thick porridge but still slightly firm. This will take 20 to 30 minutes.

4. 4

   Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and the remaining 1 tablespoon butter. Season with salt if needed. Garnish with thyme sprigs and serve right away.

• Calories 486.8 kcal High
• Protein 20.72 g Good Source
• Carbs 45.1 g Moderate
• Total Fat 23.99 g High
• Saturated Fat 12.91 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 80.87 mg High
• Sodium 1303.4 mg High
• Fiber 2.14 g Low Source
• Sugar 1.01 g Low Source
• Added Sugar 0.04 g Low Source
• Calcium 158.09 mg Moderate
• Iron 3.23 mg Moderate
• Potassium 217.19 mg Low Source
• Vitamin A 110.5 mcg_rae Moderate
• Vitamin C 3.77 mg Low Source
• Vitamin D 0.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷