Sausage-and-Pepper Risotto

Sausage-and-Pepper Risotto
Servings: 4 to 6 Prep 10 mins Cook 30 mins


  • 2 cans (14 ounces each) reduced-sodium chicken broth
  • 2/3 cup water
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small red pepper, seeded and cut into slices
  • 1 small yellow pepper, seeded and cut into slices
  • 6 ounces precooked chicken or turkey sausage, sliced
  • 1 small zucchini, sliced
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon oregano
  • 1 cup Arborio rice
  • 1/3 cup grated Parmesan cheese

Make It

1. In small saucepan, heat broth and water over medium-low heat; let simmer. In large saucepan, heat oil over medium-high heat. Add onion and peppers to pan, and cook 4 minutes, stirring. Add sausage and cook 2 minutes to brown. Stir in zucchini slices, garlic, and oregano; cook 4 minutes. Transfer vegetable-sausage mixture to bowl.

2. Stir rice into large saucepan, and cook 1 to 2 minutes, or until lightly toasted. Add warm broth, 1/2 cup at a time, stirring frequently with wooden spoon and waiting until liquid is absorbed before adding more (this will take about 20 minutes).

3. Stir in vegetable-sausage mixture and Parmesan. Cook to warm through. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 338, Fat, total (g): 12, carb. (g): 42, fiber (g): 4, pro. (g): 15, Percent Daily Values are based on a 2,000 calorie diet.