Cooking risotto takes some patience as the warm stock must be added 1/2 cup at a time and the rice stirred continuously. The effort is well worth it. This version is flavored with Italian sausage and kale.
10m
PREP TIME
35m
COOK TIME
444
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 8 ounces mild Italian sausage, casings removed
- 1 medium onion, chopped
- 1 tablespoon McCormick® Perfect Pinch® Italian Seasoning
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 4 cups chicken stock, heated
- 2 cups chopped kale
- 1/3 cup grated Parmesan cheese, divided
KEY PRODUCTS
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium heat. Add sausage; cook until browned, stirring to break into small chunks. Add onion and Seasoning; cook and stir 5 minutes or until onion is tender.
- 2 Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed.
- 3 Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Remove from heat. Stir in kale and 1/4 cup of the Parmesan cheese. Sprinkle with remaining cheese. Serve immediately.
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