SAUSAGE, BROWN RICE RISOTTO

Sausage, Brown Rice Risotto image

Provided by Northwest Lynnie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup water
1 cup dry white wine
1 lb sweet Italian sausage
3 tablespoons butter or 3 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
1 garlic clove, minced
1 cup brown rice
2 (14 1/2 ounce) cans chicken broth (I use low sodium)
1 teaspoon dried sage or 1 teaspoon dried basil, crumbled
salt
pepper

Steps:

Bring water and wine to boil in a medium saucepan.
Add sausages and reduce heat to a simmer.
Simmer for about 10 minutes; sausages should be fully cooked but still juicy.
Drain sausages (discard water/wine) and cut them into 1/2 inch slices, reserving sausage juices.
Melt butter in a large saucepan. Saute rice until golden brown.
Add onion and bell pepper and saute over medium heat for about 5 minutes.
Mix in garlic and saute for another minute.
Add chicken broth and bring to a boil.
Simmer rice for about 45 minutes, until creamy.
Just before rice is cooked, add sausage juices and sage.
Stir in sausage slices and season to taste with salt and pepper.