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Roasted Red Pepper Risotto w/Sausage

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1-3/4 cup water
3 cups gf chicken broth
2 teaspoons olive oil
1 cup uncooked Arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander
2 garlic cloves, minced
2 green onions, thinly sliced
3/4 cup monterey jack cheese, shredded
2 cups frozen corn
1 red and 1 yellow pepper, roasted, peeled, seeded & chopped
1/4 pound gf hot Italian sausage, chopped into 1/2" pieces

Directions

Cook sausage and drain on paper towels; set aside.

Roast peppers; peel, seed, chop and set aside.

In a medium saucepan combine water and gf chicken broth; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

In a large saucepan, heat oil over medium-high heat. Add rice, cumin, coriander and garlic; saute for about 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (this should take about 20 minutes). Stir in onions, cheese, corn, roasted peppers, and sausage; cook 3 minutes or until thoroughly heated.

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