Summer Risotto

Crisp summer vegetables make for a fresh addition to this creamy rice dish.

Ingredients 

• 4 cups chicken stock
• 2 tbsp olive oil
• Italian turkey sausage, 4 links
• 1 sweet onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/4 cup dry white wine
• 1 cup frozen peas
• 1 cup fresh corn kernels (2-3 ears)
• 1/4 cup grated parmesan
• 2-3 oz goat cheese
• 1/4 cup fresh parsley, chopped

Over low heat, bring the chicken stock to a simmer in a small sauce pot. 

In a dutch oven, heat olive oil. Brown turkey sausage over medium heat. Cover and cook through (10-12 minutes). Remove the sausages and put to the side. Cover with foil to keep warm.

Over medium heat, sautee onion and garlic in the same pot used to cook the sausage. Cook for 3-5 minutes until the onion is translucent. Add the rice, salt to taste, and brown ever so slightly. Add white wine. Stir rice until wine has evaporated. Ladle about 1 cup of the stock into the rice - stir and cook until evaporated. Repeat the same process until all the stock has been incorporated into the rice. Rice should be tender, not mushy, once cooked. If necessary add a bit more stock to allow rice additional cooking time.

Once rice is cooked, mix in peas, corn, and cheeses. Allow the cheeses to melt. Add parsley just before serving. Slice sausage and serve over top of risotto.

Serves 4

Notes from the Chef

-Remember - the cheeses will add a bit of salt to the dish. Taste as you cook!

-Feel free to substitute the sausage for grilled chicken breast or thin slices of proscuitto