|Prep Time||10 min|
|Cook Time||40 min|
|Serving Size 1 serving|
|Calories from Fat||120|
|Total Fat||20 %|
|Saturated Fat||25 %|
|Trans Fat||0 g|
|Total Carbs||18 %|
|Dietary Fiber||8 %|
|Vitamin A||2 %|
|Vitamin C||20 %|
Sausage & Parmesan Risotto
Rich, creamy and flavorful, this easy to make classic tastes like it took all day.
- 1 1/2 lbs. bulk Italian sausage, removed from casings and crumbled
- 1 package (16 oz.) arborio rice
- 6 cups chicken broth or water
- 1 jar (1 lb. 8 oz.) Ragu® Sauce
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. finely chopped fresh parsley leaves
- In 12-inch deep nonstick skillet, brown sausage; drain. Stir in rice. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes. Stir in Sauce and cheese. Cover and cook, stirring occasionally, 10 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in parsley.
- Tip: Use leftovers to stuff boneless chicken breasts for a scrumptious family dinner the next day.
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