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
389
CALORIES
9
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
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
389
CALORIES
9
INGREDIENTS
Ingredients 4 Servings
- 1 tablespoon olive oil
- 4 ounces mild Italian sausage, casings removed
- 1 medium onion, chopped
- 1 tablespoon McCormick Gourmet™ Tuscan Seasoning
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 4 cups Kitchen Basics® All Natural Original Chicken Stock, heated
- 2 cups chopped kale
- 1/3 cup grated Parmesan cheese, divided
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.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 4 Servings
- 1 tablespoon olive oil
- 4 ounces mild Italian sausage, casings removed
- 1 medium onion, chopped
- 1 tablespoon McCormick Gourmet™ Tuscan Seasoning
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 4 cups Kitchen Basics® All Natural Original 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.
Spiced Lamb Meatballs with Barberries & Mint Yogurt
![Spiced Lamb Meatballs with Barberries & Mint Yogurt]( "Spiced Lamb Meatballs with Barberries & Mint Yogurt")
Spiced Lamb Meatballs with Barberries & Mint Yogurt
Pork & Broccolini Stir-Fry with Italian-Style XO Sauce
![italian_pork_with_broccolini_and_soft_polenta25984_2000x1125_jpg]( "italian_pork_with_broccolini_and_soft_polenta25984_2000x1125_jpg")
Pork & Broccolini Stir-Fry with Italian-Style XO Sauce
Salad and Dressings
Grilled Curry-Lime Tuna with Toasted Coconut Sauce
![Grilled Curry Lime Tuna with Toasted Coconut Sauce]( "Grilled Curry Lime Tuna with Toasted Coconut Sauce")
Grilled Curry-Lime Tuna with Toasted Coconut Sauce
Crispy Jalapeno Honey Chicken with Tomato-Corn Confetti
![crispy jalapeno honey chicken with tomato corn confetti]( "crispy jalapeno honey chicken with tomato corn confetti")
