Chicken Sausage Barley Risotto With Rapini And Sun Dried Tomatoes

Chicken Sausage Barley Risotto With Rapini And Sun Dried Tomatoes

https://www.cutoutandkeep.net/projects/chicken-sausage-barley-risotto-with-rapini-and-sun-dried-tomatoes • Posted by comewecreate

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.

You will need

4 cup Chicken Broth Black Pepper ¼ cup Extra Virgin Olive Oil 1 lbs Italian Chicken sausage, chopped 6 Garlic Cloves , minced 1 bunch rapini ¼ cup Sun Dried Tomatoes 1 cup Hulled Barley 1 tbsp Fresh Parsley ½ tsp Red Pepper Flakes ¼ tsp Fennel Seeds ¼ cup Chardonnay ½ cup shaved Manchego cheese

Project Budget

Time

Difficulty

Description

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.

Instructions

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.

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

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

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

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

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