Tuesday, December 4, 2012

Sausage Broccoli Rabe Risotto

My husband and I enjoy risotto but it's a time-consuming dish (and not in the takes a while in the oven....I mean active, stirring, cooking time).  I had torn this recipe out of Food Network magazine back when I still had a subscription and have been meaning to make it for awhile.  I recently bought some sausage and with the cold weather, risotto sounded really good.  The grocery store didn't have broccolini, which was what the original recipe called for, so I substituted broccoli rabe.  I was a little skeptical of this recipe because it cooks in a Dutch Oven with little stirring involved.  I have previously tried making risotto in a slow cooker with little luck.  I figured the constant stirring was key.  However, we were pleasantly surprised at how good this turned out!  The flavors were really good.  Even leftover this was super tasty.  I'm not a huge fan of leftovers, but ended up eating this for lunch two days in a row.  This is definitely worth repeating!

Sausage Broccoli Rabe Risotto
recipe adapted from foodnetwork.com, courtesy of Food Network Magazine

3 tablespoons unsalted butter
1 bunch broccoli rabe, roughly chopped (about 8 ounces)
12 ounces sweet Italian sausage, casings removed
1/2 medium onion, finely chopped
1 medium carrot, finely chopped
1 cup arborio rice
1 clove garlic, minced
1/3 cup dry white wine
2 cups low-sodium chicken broth
1 14-ounce can diced tomatoes
1 cup grated parmesan cheese

Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccoli rabe and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute.

Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.

Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccoli rabe and divide among bowls.

Family Rating: 2 thumbs up!

This post is shared at:
Tasty Tuesdays @ 33 Shades of Green
Show Me What You Got Tuesdays @ Our Delightful Home
Totally Tasty Tuesdays @ Mandy's Recipe Box

1 comment:

  1. This looks good! I love using my Dutch oven so I may just have to try this! :)