I’m always looking for new healthy recipes but I tell you what, Risotto is a staple in my home and it’s here to stay. Literally, I make it just about every week and so far, I still look forward to it whenever I make it. Yes, it can be a little time consuming but because I can make so much as once, (hello, leftovers!) to me it’s worth the extra time. It’s also great because it’s such a blank canvas allowing you to change it up so much every time just by swapping herbs, vegetables, and protein. Also, just for a time saver, I do make it a habit to either cook the protein beforehand or buy precooked sausages, so there’s just one less thing I have to prep come dinner time.
“What about all those carbs?”
I know what you’re thinking, Risotto’s too heavy in carbs, right? Well, if you eat a big bowl of it, yeah, it can tip the scale on carb overload leaving you sleepy. But when you mix in lots of non-starchy vegetables and some protein you get a balanced amount of rice and you get full! Without the nap afterwards. This is called having your cake and eating it too.
I stock up on my Arborio rice from Whole Foods bulk section (how great is that we have three locations in Columbus?!) and typically get my chicken there as well, as I’m a huge fan of their stance on animal standards (read more here). And because Whole Foods can get pricey, I tend to snag the rest of my groceries at Trader Joe’s, which is actually just around the corner from the Dublin-Granville store I frequent. I’m always looking to spend less on food (and am always amazed how much I still end up spending), which means making two stops, but given the proximity, I really can’t complain.
Okay, here we go! Again, feel free to mix and match the veg, protein, and seasonings
Sausage Veg Risotto
( I like to double)
- 1 cup Arborio rice
- ~4 cups chicken stock (I use Better than Bouillon and just add water)
- Splash of white wine
- 2 T oil
- 2-3 large garlic cloves, minced
- 1 small onion, diced
- 1/2 pound frozen broccoli, thawed (throw in a colander, run under warm water and allow to sit)
- 1 pound cooked chicken sausages, cut into 1/4 inch coins
- 2 large shredded carrots
- 1/2 cup Parmesan
- 1 tsp Oregano
- 1 tsp Rosemary
- 1/2 tsp Thyme
- Heat oil in large pot or Dutch oven over medium-low heat.
- When hot, add in rice, garlic, onion, and herbs in an even layer to pan, stirring every minute or so until the onion is golden, about 5-7 minutes.
- Add in in the splash of wine, scrapping the bottom on the pan, followed by one cup of stock.
- Allow rice to simmer and the stock to be absorbed, continuing to add in one cup in at a time.
- After three cups of stock have been added, throw in the broccoli, carrots, and sausage and continue with the fourth cup of stock.
- Once rice is cooked through, mix in Parm and serve!