Sun-Dried Tomato and Italian Sausage Risotto

Directions

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.
3. Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed.
4. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
5. Stir in sausage, sun-dried tomatoes, cream, cheese and parsley. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

   Nutritional Information Per Serving:
   357 calories,
   7 g protein,
   21 g fat,
   30 g carbohydrate,
   1 g dietary fiber,
   30 mg cholesterol,
   633 mg sodium

Source: USA Rice

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