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
1 cup basil, cleaned and
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 lemon, zested and juiced
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.
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?
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.
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.
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