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Sausage and Kale Risotto

AuthorMaria
Sausage and Kale Risotto
Yields8 Servings
 6 cups chicken or vegetable broth
 2 tbsp olive oil, divided
 1 lb mild Italian sausage, casings removed and crumbled
 1 bunch of kale, tough stems removed and leaves chopped
 1 large onion, finely chopped
 2 ½ cups Arborio rice
  cup dry white wine
 ½ tsp ground black pepper
 ½ cup fresh parsley, chopped
1

Heat broth in a medium pot with a lid. Keep warm on the stove while preparing the risotto.

2

Heat 1 tablespoon of the oil over medium heat in a very large skillet or a pot. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the kale and stir until wilted, about 2 minutes. Remove sausage and kale from the pan and set aside until later.

3

Return pan to medium heat and add remaining tablespoon of oil. Add onion and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and cook, stirring constantly, until the outer shell is lightly toasted, about 2-3 minutes.

4

Add the wine and pepper and stir until liquid is almost all absorbed, scraping up any browned bits on the bottom of the pan in the process. Add broth, 1/2-1 cup at a time, stirring frequently until it is absorbed but not sticking to the bottom of the pan and then adding another 1/2-1 cup of broth. Continue this process until all of the broth has been added and absorbed. The rice should be just tender and the mixture should be creamy.

5

Remove from heat and stir in parsley. Stir in cooked sausage and kale. Serve warm and enjoy!

Ingredients

 6 cups chicken or vegetable broth
 2 tbsp olive oil, divided
 1 lb mild Italian sausage, casings removed and crumbled
 1 bunch of kale, tough stems removed and leaves chopped
 1 large onion, finely chopped
 2 ½ cups Arborio rice
  cup dry white wine
 ½ tsp ground black pepper
 ½ cup fresh parsley, chopped

Directions

1

Heat broth in a medium pot with a lid. Keep warm on the stove while preparing the risotto.

2

Heat 1 tablespoon of the oil over medium heat in a very large skillet or a pot. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the kale and stir until wilted, about 2 minutes. Remove sausage and kale from the pan and set aside until later.

3

Return pan to medium heat and add remaining tablespoon of oil. Add onion and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and cook, stirring constantly, until the outer shell is lightly toasted, about 2-3 minutes.

4

Add the wine and pepper and stir until liquid is almost all absorbed, scraping up any browned bits on the bottom of the pan in the process. Add broth, 1/2-1 cup at a time, stirring frequently until it is absorbed but not sticking to the bottom of the pan and then adding another 1/2-1 cup of broth. Continue this process until all of the broth has been added and absorbed. The rice should be just tender and the mixture should be creamy.

5

Remove from heat and stir in parsley. Stir in cooked sausage and kale. Serve warm and enjoy!

Sausage and Kale Risotto

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