Published by
Dalisa
Vegetables and sausages Risotto
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Baking — 45 minutes
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Preparation — 30 minutes
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Servings — 4
Ingredients
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4
Dalisa Shallots and white wine sausages
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1/4 cup
of butter
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1/2 cup
of onions, minced
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1 1/4 cups
of Arborio rice
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1/2 cup
of white wine
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2 1/2 cups
of hot chicken stock
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1/4 cup
of parmesan cheese
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2 tablespoons
of olive oil
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1/2 cup
of red oignon, sliced
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1 can
of hearts of palm, sliced
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1/2 cup
of pepper of different color, cut into strips
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1/2 cup
of Italian tomatoes, cut into cubes
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1/2 cup
of sliced green zucchini
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2
garlic cloves, minced
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2 tablespoons
of chopped chives
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2 tablespoons
of chiseled basil
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A pinch
of salt and pepper
Preparation
- Preheat the oven to 400F. Cook the shallots and white wine Dalisa sausages until golden brown.
- In a saucepan, melt the butter and soften the onions lightly, without browning. Add the Arborio rice and garlic and coat with butter. Add the white wine and simmer until almost complete evaporation of the wine.
- Stir in hot stock, a small amount at a time, until cooking is complete. When rice is al dente, turn off the heat, add cheese, salt and pepper, mix well. Set aside.
- When sausages are cooked, let them cool for a while then cut them into slices.
- In a skillet, heat the oil. Add the hearts of palm, peppers, tomatoes and zucchini. Season with salt and pepper. Cook for 5 minutes while staring occasionally. Stir in the sausage slices and mix with the risotto.
- Serve with chives and chopped basil.
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