Laurie's Kitchen

A cooking blog of some of my favorites

Risotto with chicken sausage April 1, 2014

Filed under: Chicken,Dinner,Fall,Gluten Free,Vegetarian Optional,Winter — laurms15 @ 7:34 am

Ingredients
3 chicken sausage links, chopped
2 T olive oil
2 T butter
1 large onion, diced
5 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup white wine
4 cups chicken stock
2 cups water (if needed)
1 cup sun dried tomato (not packed in oil), chopped
1 package frozen chopped spinach (10 ounces)
1/2 cup shredded parmesan cheese

In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.

Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.

Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.

Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.

Add spinach and chicken sausage to pan and heat through.

Remove pan from heat, stir in parmesan and serve.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

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ONE POT TOMATO BASIL PASTA

Filed under: Dinner,Fall,Gluten Free,Pasta,Vegetarian Optional — laurms15 @ 7:29 am

ONE POT TOMATO BASIL PASTA

Serves 4 to 6 as an entree

12 ounces linguine pasta (I use gluten free)
1 can (15 ounces) diced tomatoes with liquid
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

I also boil a head if cauliflower and toss that in with the pasta toward the end.