Italian Sausage Risotto

Matt does most of the cooking in our house. I used to cook a lot more, but somehow got out of the habit, and it falls to him most often. I’d like to start cooking again, because I like to cook, and I want to give him a break from doing all of the hard work, sometimes. :)

He loves anything that has to do with rice, and I know risotto is on his list of favourites, so I spent some time on Friday trying to find a risotto recipe that would lend itself to a one-pot meal. That meant finding something that had meat cooked right into it. There were a few chicken/asparagus recipes, but I don’t exactly trust asparagus in November in Northern Ontario. And so, I decided to make this meal.

Italian Sausage, Red Pepper & Mushroom Risotto

As usual, I basically followed the linked recipe so you should head over there to check it out if it looks good to you. I did make a few adjustments — more parmesan, only about a third of the mushrooms called for, and no parsely. I also just chopped up one pepper rather than measuring out a cup, for simplicity’s sake. We used hot sausage and the whole dish was burn-your-mouth spicy, so beware of that if you don’t like hot food! It really infuses the whole dish.

Some people find risotto challenging but as long as you’re paying attention to it, it isn’t too complicated! I would suggest having all of your ingredients ready before you start cooking, though. This one was also pretty easy for clean-up — we just had the pot used for warming the broth, one large pot for the risotto itself, and a cutting board and knives.

This is definitely on the make again list!

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