Andouille / Red Bell Peppers / Green Bell Peppers / Onions / Corn / Cherry Tomatoes / Bacon Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Dice the Andouille sausage, red bell pepper, green bell pepper, onion, and garlic. Halve the cherry tomatoes.

2. 2

   Cook the Bacon

   In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then chop into small pieces.

3. 3

   Sauté Vegetables

   In the same skillet, add olive oil. Sauté the onion and garlic until translucent, about 3-4 minutes. Then add the diced Andouille sausage and cook for another 5 minutes.

4. 4

   Add Bell Peppers and Corn

   Stir in the red and green bell peppers and corn. Cook for an additional 3-4 minutes until the peppers soften.

5. 5

   Add Rice and Broth

   Add the Arborio rice to the skillet and stir for 1-2 minutes to toast the rice. Gradually add the chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.

6. 6

   Finish the Risotto

   Once the rice is creamy and cooked al dente (about 18-20 minutes), stir in the cherry tomatoes, cooked bacon, and Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Garnish and Serve

   Garnish with fresh parsley before serving.