Roasted Pumpkin and Barley Risotto
Roasted Pumpkin and Barley Risotto might be just the main course you are searching for. This recipe serves
Creamy Risotto With Smoked Turkey Sausage
Details
- Serving Size: 6
- Gluten-Free: True
- Weight Watchers: 14 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 6 cups of chicken stock
- 4 teaspoons olive oil, divided
- 1 medium onion, diced
- 2 cloves garlic
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1 cup evaporated skim milk
- 1/2 cup Pecorino Romano or Parmesan cheese
- Ground black pepper to taste
- 14 ounces smoked turkey sausage, cut into ½- inch slices on the diagonal
- 6 tablespoons fresh flat-leaf parsley
- 1 cup frozen peas, thawed
Instructions
Heat stock to a simmer, remove from heat and cover.
Heat 2 teaspoons oil in a large skillet over medium to medium-high heat.
Add onion and saute until translucent.
Add garlic and continue to cook for 1 minute.
Add rice, coat with oil and cook 3 to 4 minutes.
Add wine and cook, stirring often, until absorbed by rice.
While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat.
Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.
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