Risotto with Sausage & Veggies
Risotto with Sausage & Veggies
Servings: 4 servings
Calories: 488kcal
Ingredients
- 12 ounce turkey sausage
- 1/2 medium onion
- 1/2 cup diced mushrooms, portabella
- 1 clove garlic
- 2 tablespoon olive oil
- 1 cup arborio rice
- 2 1/4 cup chicken broth, low-sodium
- 1 cup peas and carrots, frozen
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 ounce Parmesan cheese, grated
Serve With
- 2 medium pear
Instructions
- Remove casing from sausage if there is any. Chop onion and mushrooms; mince garlic.
- Heat oil in a large skillet over medium heat. Add onion and garlic to hot oil and cook for 1 minute. Add sausage; cook 5-6 minutes or until no longer pink, breaking it into smaller pieces as it cooks.
- Add mushrooms and rice to skillet. Stir to combine and cook 2-3 minutes, allowing rice to lightly brown.
- Add broth and bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed and rice is tender. Stir in peas and carrots; season with salt and pepper to taste. Allow peas and carrots to heat through.
- Top with grated Parmesan, and serve with sliced pears on the side.
Nutrition
Calories: 488kcal | Carbohydrates: 60g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 773mg | Fiber: 5g | Sugar: 10g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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