Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pineapple artichoke & sausage risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pineapple Artichoke & Sausage Risotto is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Pineapple Artichoke & Sausage Risotto is something that I have loved my entire life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have pineapple artichoke & sausage risotto using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pineapple Artichoke & Sausage Risotto:
- Make ready 2 tbsp butter
- Make ready 4 Hot Italian Sausage (remove casing)
- Make ready 1/2 cup dry white wine
- Take 1 1/2 cup chicken broth
- Get 1 1/2 cup risotto
- Make ready 1/2 white onion
- Take 3 pinch basil
- Get 1/4 tbsp ground sage
- Prepare 3 dash chopped parsley
- Prepare 1/4 tsp black pepper
- Prepare 1/2 green pepper
- Get 3/4 cup artichoke hearts
- Make ready 1/2 cup pineapple
- Make ready 1/2 cup shredded Parmesan
No, the pineapple is a tropical monocot bromeliad which does look a little bit like an artichoke. Artichoke (Globe or French) nutrition facts. Please note that this item is delivered direct from the factory in Europe. You might experience slight delay in receiving the delivery of this item.
Instructions to make Pineapple Artichoke & Sausage Risotto:
- Two frying pans are needed for this recipe. Add 1 tbs of butter to 1st frying pan on med-high heat. Remove the sausage from their casings and place into 1st frying pan. Add sage to sausage and cook for 8 mins stirring and breaking up sausage every 2 mins. Turn to low after 8 mins
- Finely cut onion, green peppers, artichoke hearts, and pineapple set aside separately.
- Add 1 tbs butter to 2nd pan and turn heat to med-high. Add finely chopped onion, garlic and green pepper and cook for 2 mins.
- Add artichoke hearts and pineapple and cook for 5 mins. After 5 mins stir in white wine and immediately add risotto.
- Slowly stir in chicken broth 1/2 cup each time and let it soak in before you add the next 1/2 cup. Cook for 7 mins
- Add sausage with juices to 2nd pan (risotto pan). Add more chicken broth if needed. Let cook for 10 mins. Until risotto is aldénte
- Add salt and pepper to taste and add Parmesans and stir thoroughly for 2 mins on low heat.
- Plate with parsley and grated Parmesan with a garden salade side .
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