I haven't made risotto since before my son was born. And for good reason. It's tough to stand there for 30-45 minutes with a hungry baby hanging at your leg. Thankfully my husband was able to pry him off me and I was able to make this completely delicious meal. I also had made butternut squash soup earlier in the day so we had a rich, comforting dinner. Too bad it was also 80 degrees out in the middle of October. That's ok, we still enjoyed it!
2 cups of arborio rice
1 small onion, chopped
olive oil
2 cloves garlic, minced
5 cups low sodium chicken broth
1 cup water
1/2 cup white wine
1/2 cup chopped sundried tomatoes (I prefer the dry-packed ones)
1/4 cup homemade pesto
3 hot italian turkey sausages, sliced, casings on
Salt & pepper
Cook the turkey sausage, browning on each side. Set aside.
Bring the water and chicken stock to a simmer in a separate pan.
Heat the olive oil in a large deep pan. Add the onion and saute until translucent. Stir in the rice until it becomes opaque but not browned. Mix in the garlic and saute 30 seconds, then pour in the wine and cook until the wine is absorbed. Add in the sundried tomatoes
One ladle at a time, stir in the broth until it is absorbed by the rice, being sure to almost constantly stir the rice until it is thick and soft. The rice and broth should continue to simmer throughout the process which takes between 35 and 40 minutes. When it is ready, stir in the pesto, sausage and salt & pepper to taste.
