Alice in the Kitchen

Chicken Sausage Risotto

The last time I was at Costco, I (impulsively) purchased 3 pounds of Amylu Caprese Chicken Sausage.  Now that we have a fancy grill (more on that later), it seemed appropriate to buy something new to try out.

After we grilled a few links this weekend and declared it delicious, I started thinking of other ways to use up that sausage.  So I came up with a basic creamy risotto and mixed in a little over a pound of the sausage (and I could have used quite a bit less – it was very meaty).  Risotto is awesome because even with no butter, no milk, and no cream, this turns out super creamy and rich.  This was a change of pace for us, and we enjoyed it – so I think I will freeze the rest of that chicken sausage for the next time we are craving this!!

Here is what you’ll need:

• 1tablespoon olive oil
• 1 pound of chicken sausage (any variety)
• 4 tablespoons minced fresh garlic
• 2 teaspoons italian seasoning
• a few cracks of black pepper
• 1 1/4 cups arborio rice
• 1 cup dry white wine (and I only had about 3/4 of a cup open,  so I filled it up with water)
• 3 1/2 cups chicken broth, low-sodium
• 1/4 cup parmesan

Slice up the sausage and heat it in a skillet – keep warm while you make the risotto.

In a saucepan, heat oil over medium heat.  Add garlic and italian seasoning and cook until garlic is fragrant, about 30 seconds.