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Italian Sausage Risotto

<p>This dish is a great dish for the chilly fall nights. It is fairly simple to get on the table as well.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Italian Sausage, Links
  • 1 cup Apple Juice
  • 1 tablespoon Olive Oil
  • 1 cup dice Onion
  • 1 tablespoon mince Garlic, Cloves
  • 1/2 teaspoons Thyme, Dried
  • 8 fluid ounces White Wine
  • 1 1/4 cups White Rice, Long-Grain
  • 3 cups Chicken Broth #1
  • 1/2 cups Chicken Broth #2
  • 1 cup Peas, Frozen
  • 1/2 cups Romano Cheese, Grated
  • 1/2 cups Parmesan Cheese, Grated

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 928 Calories
  • 51g Total Fat
  • 20g Sat Fat
  • 0g Trans Fat
  • 125mg Cholesterol
  • 2236mg Sodium
  • 70g Total Carb
  • 3g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 30 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large saucepan, cook the sausage in apple juice.
  2. When finished cooking, remove from pan and slice.
  3. Heat oil in a large stockpot, add sliced sausage and onion, cooking until browned and softened, about 3-5 minutes.
  4. Add garlic and thyme, cook for one minute longer.
  5. Add wine and rice and stir until the liquid is absorbed.
  6. Stir in chicken broth #1.
  7. Lower the heat to low and simmer, uncovered, until broth is absorbed.
  8. Add chicken broth #2 slowly, stirring until rice is cooked and creamy.
  9. Stir in peas and cheeses; cook until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large saucepan, cook the sausage in apple juice.
  2. When finished cooking, remove from pan and slice.
  3. Heat oil in a large stockpot, add sliced sausage and onion, cooking until browned and softened, about 3-5 minutes.
  4. Add garlic and thyme, cook for one minute longer.
  5. Add wine and rice and stir until the liquid is absorbed.
  6. Stir in chicken broth #1.
  7. Lower the heat to low and simmer, uncovered, until broth is absorbed.
  8. Add chicken broth #2 slowly, stirring until rice is cooked and creamy.
  9. Stir in peas and cheeses; cook until heated through.
  10. Let cool.
  11. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Slowly warm on stove top for 8-10 minutes. You may need to add a little chicken broth to bring it back to it’s creamy texture.

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