Risotto with Sausage and Shrimp
- Ethnicity: Italian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 6
Ingredients:
| Amount | Ingredient |
|---|---|
| 1/2 lb | sweet Italian sausage, crumbled |
| 1/2 lb | medium shrimp, peeled and deveined |
| 3 T | butter or margarine, divided |
| 1/2 c | chopped onion |
| 1 c | California arborio or California medium grain rice, uncooked |
| 1/3 c | dry white wine |
| 2 c | chicken broth |
| 1/4 c | grated Parmesan cheese |
| 1 ea | ground white pepper to taste |
| 1/2 c | heavy cream |
Directions:
1| Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside. Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside. Cook onion until soft in remaining 1 tablespoon butter.
2| Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
3| Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
4| Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes.
5| Serve immediately.
Each Serving Provides:
415 calories, 15 grams protein, 25 grams fat, 29 grams carbohydrate, 0 grams dietary fiber, 93 milligrams cholesterol and 838 milligrams sodium.