Ingredients
1 ½ cups arborio rice
2 cups vegetable broth
1 tablespoon butter
½ cup olive oil, divided
1 cup grated parmesan cheese
3 links applewood sausage
3 red grape sprigs
1 cup flatleaf parsley, cleaned
and roughly chopped
1 cup cilantro, cleaned and
roughly chopped
1 cup basil, cleaned and
roughly chopped
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 lemon, zested and juiced |
Preparation
STEP 1
Using a medium pot, heat butter and 1 tablespoon
of olive oil on medium. When melted add rice
and toast until golden brown, 6-7 minutes. Add
vegetable stock and parmesan cheese and stir.
Bring to a boil, reduce to low, and cook for 20
minutes stirring every 4-5 minutes.
STEP 2
While risotto is cooking prepare the sausage.
Heat a large skillet to medium high heat. Remove
sausage from casing, add to pan and break the
sausage up into bite size pieces with spatula. Cook
7-8 minutes until the sausage is done. Set aside.
Time check, did you stir the risotto?
STEP 3
Heat oven to broil. Add grapes to baking sheet,
toss with a little olive oil and salt. When oven is
preheated, add to top rack for 5-6 minutes. Remove
and set aside.
Step 4
In a blender add parsley, cilantro, basil, salt, garlic
powder, onion powder, lemon zest and juice, and
remainder of olive oil. Blend on medium until a little
chunky but sauce like texture.
STEP 5
Now let’s put all these steps together. Add ¼ cup
of herb mixture and sausage to the risotto, stir. To
plate add risotto to your bowl, drizzle with more of
the herb mixture, little extra cheese and roasted
grapes. Enjoy! |
