Smoked Sausage Risotto

One of the first blogs I started visiting regularly for recipes was Fight the Fat Foodie. The blog is written by Scott who had a weight loss goal but did not want to give up on eating good food. He found a healthier way to prepare his favorites and incorporate them into his new healthy lifestyle. I've made a few of Scott's recipes as I'm definitely on board with the idea of eating healthy, but not giving up on your favorite foods and flavors. My most recent recipe was the risotto with smoked sausage. I admit I faked it a bit by adding in brown rice instead of Arborio, but it was still delicious! It was a bit hard to multitask having to stir the rice so often while trying to shred the carrots for my carrot muffins, take pictures, entertain Izzy and try to keep the kitchen clean! The recipe was well worth it though!

Serves 4

Ingredients:

• 6 cups low sodium, low fat chicken stock
• 3 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic
• 1 1/2 cups brown rice
• 1/2 white wine
• 1 cup evaporated skim milk
• 1/2 cup Romano or Parm cheese
• 1 cup frozen peas, thawed
• Black pepper
• 14 oz smoked turkey sausage, cut into pieces

Directions:

• Heat chicken stock to simmer. Remove from heat and cover. 
• Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and saute until translucent, Add garlic and cook for 1 minute. Add rice and cook 3-4 minutes. Add wine, cook, stirring often until liquid is absorbed by rice. Add 1/2 cup stock and continue to cook, stirring, until liquid is absorbed. Continue, 1/2 cup at a time, until all stock is absorbed
• Heat 1 teaspoon oil in skillet. Add sausage and saute, allowing edges to sear and sausage to be heated through. 
• Once broth is all absorbed, add in peas, evaporated milk and cheese. Stir until combined. 
• Plate and top with sausage!