Roasted Red Pepper Risotto with Italian Sausage

This recipe was originally published in Cooking Light Magazine in October 1995, but for some reason it is not in their online database.

Yield: 6 servings ( Serving Size: (1 cup) servings )
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  • 4 can(s) (10 1/2 oz each) low-sodium chicken broth
  • 1/3 cup(s) dry white wine
  • 1/2 cup(s) finely chopped onion
  • 2 large red bell peppers
  • 1/2 pound(s) mild Italian sausage
  • 2 teaspoon(s) olive oil
  • 1/2 teaspoon(s) salt
  • 2 tablespoon(s) shaved fresh Parmesan cheese
  • 1 1/2 cup(s) uncooked Arborio Rice


  1. Cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15 minutes. Peel peppers; cut into 1/2-inch pieces and set aside.

  2. Bring chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  3. Remove casings from Italian sausage and discard. Cook sausage in a large saucepan over medium-high heat until browned, stirring to crumble. Drain in a colander and set aside. Wipe drippings from pan with a paper towel.

  4. Heat oil in pan over medium-high heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine and salt; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in roasted peppers and sausage; cook 2 minutes, stirring constantly. Sprinkle each serving with cheese.
April 2011

This recipe is a personal recipe added by Trishia64 and has not been tested or endorsed by MyRecipes.

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