Chicken Sausage Barley Risotto With Rapini And Sun Dried Tomatoes
Here we substitute barley for the classic Aborio rice. Risotto works as a base with all sorts of vegetables, but we sure do love our rapini. For a healthier option, substitute 1 pound of chopped chicken breast for the sausage; if you do this, we suggest doubling the amount of herbs used and adding a touch of sea salt.
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You Will Need
In a medium saucepan, heat the chicken stock over medium heat. In a large pot over medium heat, warm the olive oil and sauté the chicken sausage for about 4 minutes, until it begins to lightly brown.
Add the garlic, rapini, and sun-dried tomatoes, and sauté for about 5 minutes, until rapini begins to soften.
Add the barley, parsley, basil, red pepper flakes, fennel seeds, black pepper, to taste, and chardonnay, and stir.
Add 1⁄2 cup of the hot chicken stock, stirring constantly until all of the liquid has been absorbed.
Continue to stir and add hot stock in small amounts until the barley mixture is creamy and al dente.
Remove from the heat, add the Manchego cheese and black pepper to taste, and serve immediately.