Dinner Tonight: Sausage and Kale Risotto

For some reason, risotto intimidates people. People think it’s too complicated, too time consuming, too tricky and too expensive.  It’s not!  It’s so simple!  It takes less than 30 minutes to prepare and you can sneak a bunch of yummy veggies in there for your kiddos to eat.  Trust me, this is a busy mom’s kind of supper!
You typically have to buy a large container or bag of the Arborio rice but it will last in your pantry forever!  I can get about 8 suppers out of one big jar of Arborio rice.  
I used precooked turkey sausage in our risotto and just chopped it up and added it in.  You could use a pork sausage, chicken sausage or leftover chicken from the night before too.  However you make it…it will be delish!
Shopping List
2 quarts chicken stock
1 pound of precooked sausage links, cut into pieces
1 small onion, chopped 
2 chopped garlic cloves
1 cup Arborio rice
2 cups of fresh kale torn into pieces
1/2 cup sun dried tomatoes, removed from the oil in the jar and lightly chopped
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
This meal should take you about 30 minutes from start to finish.  Relax…risotto is a cinch!

In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer…keep a lid on it to trap liquid inside).
In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat, add in your sausage and saute 4-5 minutes just to get it a little brown.  Once it’s brown, remove it with a slotted spoon to a paper towel and reserve for the end.
   Add onion and garlic to skillet and cook 4-5 minutes.  Stir in rice for another minute.
At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.  As the liquid evaporates, the rice will become super starchy and delicious.  Stir pretty often, adding stock every time the majority of the liquid evaporates.  You will continue doing this for about 18 minutes.  Add stock, stir, wait for it to evaporate and add more.  This will cause the risotto to fluff up and look creamy (without using any cream!)  A lot of recipes will tell you to stir continuously…but you don’t need to.  Just stir it around every few minutes and you’ll be fine.
After the rice is tender (take a bite!), stir in your fresh kale and sun dried tomatoes and continue cooking another 3-4 minutes.  Stir in cheese and reserved sausage and season with salt and pepper to taste.  

Easy, right?  Use whatever veggies you have in the house.  Add in frozen peas, frozen corn, chopped squash…you name it, it can go in there.  Don’t be scared…try making risotto tonight!

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  • Sheaffer {Pinterest Told Me To} April 24, 2014 at 10:28 am

    This looks amazing! And the picture is so pretty!

  • Anonymous April 24, 2014 at 12:32 pm

    I have to take a dish for our teachers at the preschool. Think this would stay good if I put it in a warm crock pot for a couple hours?

  • Mix and Match Mama April 24, 2014 at 12:55 pm

    It will be delicious! Just keep the slow cooker on the "keep warm" setting and not on the "low" setting. You don't want to cook it longer, just keep it warm.

  • Narci April 24, 2014 at 1:18 pm

    This is the perfect Spring dinner! Looks delicious!

  • Jenny @ jennycollier.com April 24, 2014 at 2:51 pm

    This looks so delicious, Shay. Hope you are doing well!

  • Kelli @ A Deeper Joy April 24, 2014 at 7:46 pm

    Looks delicious! I'll have to try this!

  • Laurie S April 24, 2014 at 7:46 pm

    Hi Shay – This dish looks so good! I look forward to trying it! Oh the ways I can mix and match it…

  • Rebecca May 4, 2014 at 1:12 am

    Shay–I'm a fairly new reader and loving the recipes, and your fashion advice has put more than a little dent in my shopping budget 🙂 We made this risotto tonight and it was a big hit with the kids (4 and 2.5) and us! Keep 'em coming.

    Rebecca from STL

  • Anonymous April 21, 2015 at 1:45 am

    I made this for dinner tonight and it was SO good!!!! I followed the recipe exactly. I added some crushed red pepper to my serving once the kids had their plates. We all agreed that we'll be making this again. SUPER simple and delicious! Thanks for the recipe Shay!!

  • Lauren March 15, 2016 at 9:26 pm

    Hi Shay! My family loves your recipes – I make at least 1-2 every week! I see that you often use precooked turkey sausage, and I was just wondered what type/brand you use? I can only find chicken sausage links or turkey kielbasa. Thank you!