Chicken / Sausage / Rosemary Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, warm the chicken broth over low heat. Keep it warm as you prepare the risotto.

2. 2

   Cook the Sausage

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and cook until browned and cooked through. Remove from skillet and set aside.

3. 3

   Sauté the Chicken

   In the same skillet, add another tablespoon of olive oil. Add the diced chicken breast, season with salt and pepper, and cook until browned and cooked through. Remove and set aside with the sausage.

4. 4

   Sauté Onions and Garlic

   In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.

5. 5

   Add the Rice

   Stir in the Arborio rice, cooking for about 2 minutes until the rice is slightly translucent.

6. 6

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Incorporate Chicken and Sausage

   Once the rice is cooked to your liking, stir in the cooked chicken, sausage, chopped rosemary, and grated Parmesan cheese. Adjust seasoning with salt and black pepper.

8. 8

   Serve

   Remove from heat and let sit for a couple of minutes. Serve warm, garnished with additional Parmesan and rosemary if desired.