The Pampered Chef ®



Sun-Dried Tomato & Sausage Risotto

Recipe
1/2 cup oil-packed sun-dried tomatoes
1 medium onion (1 cup finely chopped)
3 garlic cloves, pressed
1 cup Arborio rice (see Cook’s Tip)
1 tbsp olive oil
2 cans (14 oz each) 33% reduced-sodium chicken broth (about 3 1/2 cups)
2 oz Parmesan cheese, grated (about 1/2 cup packed)
2 links hot Italian sausage (about 8 oz)
1/4 cup finely chopped fresh parsley (optional)
Additional grated fresh Parmesan cheese and finely chopped fresh parsley (optional)
Drain tomatoes using small Colander. Slice tomatoes using Santoku Knife; set aside. Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press, rice and oil in Deep Dish Baker; spread mixture evenly over bottom of baker. Cover with Parchment Paper and microwave on HIGH 2-4 minutes or until onion is translucent, stirring every 2 minutes. Stir in broth; microwave 9-10 minutes or until broth begins to simmer. Stir in tomatoes; microwave 7-9 minutes or just until rice is tender and mixture is creamy.

Meanwhile, grate cheese using Rotary Grater; set aside. Remove casings from sausage using Boning Knife. Cut sausage in half lengthwise, then crosswise into 1/2-in. nuggets. Place into (10-in.) Skillet; cook over medium heat 8-10 minutes or until browned and cooked through. Remove from heat and drain.
Carefully remove baker from microwave. Stir in cooked sausage, cheese and parsley, if desired. Serve risotto with additional grated fresh Parmesan cheese and parsley, if desired.

Yield: 4 servings
Nutrients per serving: Calories 490, Total Fat 27 g, Saturated Fat 9 g, Cholesterol 55 mg, Carbohydrate 46 g, Protein 20 g, Sodium 1180 mg, Fiber 2 g
Cook's Tip: Arborio rice is an Italian short grain rice. It is most commonly used in risottos because its high starch content lends a creamy texture.
Unseasoned converted rice and 1 oz cream cheese can be substituted for Arborio rice. Prepare as recipe directs through Step 2, substituting converted rice. Stir in cream cheese and ingredients as directed in Step 3.

Cook's Tip: Arborio rice is an Italian short grain rice. It is most commonly used in risottos because its high starch content lends a creamy texture.