Brunch Risotto
5-1/4 to 5-3/4 cups reduced-sodium chicken broth
3/4 pound Italian turkey sausage links, casings removed
2 cups uncooked arborio rice
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium tomato, chopped
In a large saucepan, heat broth and keep warm. In a large nonstick skillet, cook sausage until no longer pink; drain and set aside.In the same skillet, saute the rice, garlic and pepper in oil for 2-3 minutes. Return sausage to skillet. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add tomato; cook and stir until heated through. Serve immediately.
5-1/4 to 5-3/4 cups reduced-sodium chicken broth
3/4 pound Italian turkey sausage links, casings removed
2 cups uncooked arborio rice
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium tomato, chopped
In a large saucepan, heat broth and keep warm. In a large nonstick skillet, cook sausage until no longer pink; drain and set aside.In the same skillet, saute the rice, garlic and pepper in oil for 2-3 minutes. Return sausage to skillet. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add tomato; cook and stir until heated through. Serve immediately.
Balsamic Vegetable Salad Recipe
3 medium cucumbers, peeled, halved and sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix
In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.
3 medium cucumbers, peeled, halved and sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix
In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.
