Risotto with Italian sausage and broccolini
Votes: 7
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 569, total fat 25 G., saturated fats 13 G., proteins 30 G., carbohydrates 51 G., fiber 4 G., cholesterol 92 mg, sodium 831 mg, sugar - G.
Calories 569, total fat 25 G., saturated fats 13 G., proteins 30 G., carbohydrates 51 G., fiber 4 G., cholesterol 92 mg, sodium 831 mg, sugar - G.
Risotto with Italian sausage and broccolini - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp (45 g) butter
- 1 bunch (230 g) broccolini, coarsely chopped
- 350 g sweet Italian sausages for frying, casings removed
- 1/2 onion, finely chopped
- 1 medium carrot, cut into small cubes
- 1 cup round grain arborio rice
- 1 clove of garlic, chopped
- 1/3 cup dry white wine
- 2 cups lightly salted chicken broth
- 400 g of diced canned or fresh tomato pulp
- 1 tbsp. coarsely grated cheese Fontina
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Recipes with similar ingredients: broccolini, kupaty (fried sausages), onions, carrot, Arborio rice, garlic, white wine, tomatoes, Fontina cheese
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Melt 1 tablespoon (15g) butter in a Dutch oven or ovenproof saucepan over high heat. Add the broccolini and cook, stirring constantly, until tender, 3 to 4 minutes. Transfer the broccolini to a platter. Add the sausage, onion, and carrots to the pan and cook, breaking up the meat, until browned, about 5 minutes more. Add the rice and garlic and cook, stirring constantly, for another minute.
- Pour the wine into the pan and simmer until the liquid has evaporated, about 2 minutes. Add the chicken broth, tomatoes, and 1 cup of water, cover, and bring to a boil. Place the roasting pan in the oven and cook until the rice is tender, about 15 minutes.
- Remove the roasting pan from the oven and vigorously stir in 2 tablespoons (30 g) butter and the fontina cheese, stirring until the cheese is melted, 1 to 2 minutes. Stir in the broccolini and divide the risotto among shallow bowls.
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