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25 mins

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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  • Step 1

    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.

  • Step 2

    Add the garlic, rapini, and sun-dried tomatoes, and sauté for about 5 minutes, until rapini begins to soften.

  • Step 3

    Add the barley, parsley, basil, red pepper flakes, fennel seeds, black pepper, to taste, and chardonnay, and stir.

  • Step 4

    Add 1⁄2 cup of the hot chicken stock, stirring constantly until all of the liquid has been absorbed.

  • Step 5

    Continue to stir and add hot stock in small amounts until the barley mixture is creamy and al dente.

  • Step 6

    Remove from the heat, add the Manchego cheese and black pepper to taste, and serve immediately.

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