Sausage And Asparagus Risotto Recipes

BOW TIES WITH SAUSAGE & ASPARAGUS

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

TOMATO AND SAUSAGE RISOTTO

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

SAUSAGE AND ASPARAGUS SPAGHETTINI

Steps:

• Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.
• Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.
• Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.
• Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.
• Sprinkle the spaghettini and vegetables with Parmesan cheese.

SAUSAGE ASPARAGUS AND POTATO SKILLET

Steps:

• Over medium-high heat, fry sausage and onions together in a deep skillet until lightly browned. Drain fat.
• Stir in potatoes, water, salt and pepper. Cover and simmer 10 minutes.
• Mix in asparagus and simmer an additional 10 minutes or until potatoes are tender. Add extra water if needed.
• Sprinkle cheese on top before serving.

CREAMY SAUSAGE RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

RISOTTO WITH ITALIAN SAUSAGE

Steps:

• Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
• Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
• Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
• Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
• Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

SAUSAGE AND VEGETABLE RISOTTO

Steps:

• Pour the stock into a sauce pan, if using fresh herbs, add them to the stock and bring to a gentle simmer. Cover until ready to use.
• In a large sauce pan, heat oil over medium heat, add onion and sauté until tender and translucent, about 5 minutes. Add the sausages, using a wooden spoon, break up the sausage as it cooks into bite size pieces until browned, about 5 minutes. Add the mushrooms and cook, stirring until just wilted, about 2 minutes. Mix in the rice and cook, stirring until the kernels are hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
• Using a ladle, add the hot stock about ½ cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding ½ cup of stock and stirring rice constantly and gently. When the rice is about half cooked or only 1½ cups of the stock remains add the asparagus pieces into the rice and continue stirring. When you have about 1 cup of liquid left, stir the peas into the rice and season with salt and pepper to taste. Continue stirring. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total).
• When the risotto is just right, remove it from the heat and stir in the shredded parmesan cheese. Spoon into large soup bowls, top with shaved parmesan and serve immediately.
• *Rice varies, so you may not need all the stock or you may need more. If more liquid is required you can add simmering water in place of extra broth. You should taste for doneness along the way.

SAUSAGE AND ASPARAGUS FRITTATA

Steps:

• Preheat oven to 350. Spray pie plate well with cooking spray.
• Brown and crumble sausage. Set aside.
• Cut tips off of asparagus, set aside. Cut off last 1-2 inches of spears and discard. Slice remaining spears into 1/4 inch chunks. Quickly saute in sausage pan for 1-2 minutes over medium heat. Set aside.
• Brown mushrooms in same pan. Set aside.
• Quickly wilt spinach in pan. Remove and set aside.
• Place the sausage, sauteed asparagus chunks, spinach, and mushrooms in your pie plate. Cover with cheese.
• Mix eggs and milk well until slightly frothy and completely combined. Season with salt and pepper. Pour into pie plate over other ingredients. Arrange asparagus tips on top of the frittata.
• Bake at 350 for 20-30 minutes, or until eggs are completely set. Check often during last 5-10 minutes because they go from runny to set very quickly.

RISOTTO WITH SPICY SAUSAGE

Steps:

• Sauté sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.
• Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.

ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
• Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

SAUSAGE AND ASPARAGUS RISOTTO

Steps:

• In a medium saucepan, bring 4 cups lightly salted water to a boil. Add the asparagus and cook until soft, 5 to 7 minutes. With tongs, remove the asparagus and set aside to cool. Remove the saucepan from the heat and let the asparagus cooking water cool to warm.
• In a deep, 14-inch nonstick saute pan, heat 2 tablespoons of the olive oil over high heat. Cook the sausage, breaking it up with a wooden spoon, until browned but not yet crisp. Set aside in a bowl to cool.
• Pour the remaining 3 tablespoons olive oil into the pan, keep the heat high and use a wooden spoon to scrape up the bits of meat from the bottom. When the oil is hot, add the shallot, reduce the heat to medium-high and saute until softened. Add the rice to the pan and cook, stirring well, until the rice begins frying, 2 to 3 minutes. Pour in the wine, stir well and cook for 3 to 4 minutes to let it reduce slightly.
• Reduce the heat to medium low, add the cheese rind and slowly start adding the asparagus water in 4- to 6-ounce ladlefuls, stirring constantly and giving the rice time to absorb the liquid before adding another ladleful. Cook until the rice is nearly al dente, 12 to 15 minutes.
• Chop the asparagus into 1-inch pieces and add them to the rice along with the sausage meat and any juices that have collected in the bowl. Season the risotto with salt and pepper and continue cooking, adding asparagus water if necessary to keep the liquid level balanced, until the water is absorbed and the rice is al dente, about 2 minutes.
• Serve with a sprinkle of parsley, a dash of Parmesan and a drizzle of olive oil.

ASPARAGUS AND SAUSAGE RISOTTO

Steps:

• Cut sausage into 1/2" cubes; set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low to keep broth hot.
• Heat oil in a 4-quart pan over medium-high heat until hot. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.
• Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.
• Stir in 1/2 cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
• Remove from heat; stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining Parmesan cheese.