Sun-dried Tomato and Italian Sausage Risotto

Description

Makes 6 servings.

Ingredients

• 2 cups water
• 2½ cups chicken broth
• ¼ cup olive oil, divided
• ¼ pound lean Italian sweet sausage, crumbled
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup uncooked U.S. arborio or medium-grain rice
• 1 cup dry white wine
• ¼ cup drained and chopped oil-packed, sun-dried tomatoes
• ¼ cup heavy cream
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

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.