Risotto with Sausage and Peppers

Risotto with Sausage

On the topic of one pot meals that can sit on the stove and be eaten all evening by people coming and going, this is a good one.  I was watching “The Chew” while on the treadmill, when this recipe was being prepared by Fabio Viviani.  I immediately thought “this is something my kids and hubby would absolutely love!”  So I looked it up a few weeks later, when I was trying to think of something different for dinner.  I’m not big on sausages or salami, or hot dogs, and very rarely serve them.  But, I thought I would make an exception for this dish. Voila!  It’s a keeper for sure! Risotto is one of those dishes that you need to make on the stovetop and stir, stir, and stir some more.  This dish was being billed as a no-stir risotto, by starting on the stovetop, and finishing in the oven.  It’s funny, because I was on the phone while making it, and by the time I hung up, (I had been stirring  the whole time) the dish was done.  So much for no stirring!

Risotto with Sausage and Peppers

2 Tbsp. oil

1.5 lbs. sweet sausage (I used Jack’s), diced

7 oz. salami, diced

1 large red onion, diced

3 bell peppers (red, yellow, orange), diced

1 large red onion, diced

3 garlic cloves, minced

1 tsp. thyme

1/4 tsp. hot sauce (optional)

2 C. raw Arborio rice

1 1/2 C. red wine

1 15 oz. can tomato sauce

2 C. water or chicken broth

1/4 C. chopped parsley, for garnish

Heat the oil in a large ovenproof skillet, and add the diced sausages and salami.  Stir the meat for a few minutes, until it starts to brown and shrink.  Add the onions and continue to stir another minute or two.  Add the peppers, garlic and thyme, and stir another two minutes.  Add the hot sauce if desired.  Add the rice, and stir for another 2 minutes, to coat the rice with the oil in the pan and combine well with the other ingredients.  Carefully add the wine and stir.  Add the tomato sauce and broth.  Continue stirring for another minute or two.  If desired, cover the skillet and place in the oven for 30-35 minutes.  Otherwise, continue stirring until all the liquid is absorbed.  Take a bite of the rice.  If it seems too hard, add another half cup of water and continue stirring, until the liquid is absorbed.  Enjoy!