Sausage And Corn Risotto

Sausage And Corn Risotto
Servings: 6 Prep 15 mins Cook 35 mins


  • 3 cups water
  • 1 14 1/2 ounce can beef broth
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound hot Italian sausage, casings removed and sausage crumbled
  • 1 1/2 cups arborio rice (12-ounce box)
  • 1/3 cup dry white wine
  • 1 14 ounce can diced tomatoes
  • 1 10 ounce package frozen corn kernels, thawed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup packed fresh basil leaves, shredded

Make It

1. Bring water and broth to a simmer in medium-size saucepan; keep at a low simmer.

2. Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and garlic; saute 5 minutes or until slightly softened. Add crumbled sausage; cook 5 minutes or until sausage is no longer pink. Add rice; cook 1 to 2 minutes, stirring to coat rice. Add wine; cook 1 minute or until all the wine is absorbed.

3. Add 1/2 cup simmering broth mixture; cook over medium-low heat, stirring, until all the broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in same manner. This should take 20 to 25 minutes total.

4. Add tomatoes; bring to a simmer over medium-high heat. Lower to medium-low heat; stir until all liquid is absorbed and mixture is creamy.

5. Stir in corn; heat through. Remove from heat. Stir in cheeses, salt, pepper, basil. Serve immediately. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 459, Fat, total (g): 16, chol. (mg): 35, sat. fat (g): 6, carb. (g): 61, fiber (g): 4, pro. (g): 17, sodium (mg): 905, Percent Daily Values are based on a 2,000 calorie diet.