Italian Sausage Risotto with Asiago and crispy kale

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Yellow Onion
  • 4 oz. Kale
  • 2 Garlic Cloves
  • 1/2 oz. Julienned Sun-Dried Tomatoes
  • 2 Italian Sausage Links
  • 3/4 cup Arborio Rice
  • 2 oz. Shredded Asiago Cheese
  • 1 Tbsp. Tomato Paste
  • 1/4 tsp. Red Pepper Flakes

Directions

  1. Preheat oven to 450 degrees. Bring 4 cups of water to a boil in a medium pot. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Prepare the Ingredients

  3. Halve and peel onion. Slice halves into thin strips. Stem kale and coarsely chop. Mince garlic. Coarsely chop sun-dried tomatoes. Pat Italian sausage links dry.

  4. Heat another medium pot over medium heat. Add 1 tsp. olive oil and sausage links to hot pot. Cook until browned on two sides, 3-4 minutes per side. Transfer to one half of prepared baking sheet. Reserve pot; no need to wipe clean.

  5. On other half of baking sheet, toss onion and kale with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until onion is tender and sausage links reach a minimum internal temperature of 165 degrees, 10-12 minutes. Rest sausages until cool enough to handle, then cut into ½" slices on an angle. While vegetables and sausage roast, make risotto.

  6. Return pot used to sear sausage to medium-high heat. Add 2 tsp. olive oil, Arborio rice, garlic, and sun-dried tomatoes to hot pot. Stir constantly until rice is lightly browned, 2-3 minutes. Add 1 cup boiling water. Rice should just be covered by water. Stir constantly until nearly all water is absorbed, 4-6 minutes.

  7. Add ½ cup boiling water and stir until water is nearly all absorbed. Continue adding ½ cup water and stirring constantly, repeating the process until risotto has no more “bite” or crunch, 18-20 minutes. There may be water left over. Taste as you cook, checking for tenderness. Remove pot from burner and stir in Asiago and tomato paste. Season with a pinch of salt.

  8. Place a serving of risotto in a shallow bowl. Top with roasted vegetables and sausage. Garnish with red pepper flakes (to taste).

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