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Spicy Sausage Risotto

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You don't have to be Italian to love this sausage-laced risotto winner!!

Serves: 6

Cooking Time: 50 min

What You'll Need:
  • 1 tablespoon olive oil
  • 1 pound bulk hot Italian sausage
  • 1 small onion, finely diced
  • 1/2 pound fresh mushrooms, quartered
  • 1 (14½-ounce) can Italian-style stewed tomatoes, undrained
  • 1/2 teaspoon garlic powder
  • 2 cups long- or whole-grain rice
  • 3 cups water
  • 1 (14-ounce) can ready-to-use beef broth
  • 1 cup grated Parmesan cheese
What To Do:
  1. In a large soup pot, heat the oil over medium heat. Add the sausage and onion and cook for 5 to 6 minutes, until no pink remains in the sausage, crumbling the sausage as it cooks.

  2. Add the mushrooms, tomatoes, and garlic powder and cook for 5 to 6 minutes, or until the mushrooms are tender.

  3. Add the rice, water, and broth. Cook, uncovered, for 25 to 30 minutes, or until the liquid is absorbed and the rice is tender.

  4. Stir in the Parmesan cheese until well blended. Serve immediately.
Notes

This is enough for 6 to 8 side dishes, but remember that it serves fewer as a main course.

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