Sausage and Broccolini Risotto

Ingredients

• 1 cup arborio rice 
• 8 ounces broccolini roughly chopped
• 14 ounce canned tomatoes diced canned
• 1 medium carrots finely chopped
• 0.3 cup cooking wine dry white
• 1 cup fontina grated
• 1 clove garlic minced
• 12 ounces sausage sweet italian
• 2 cups chicken broth low-sodium
• 0.5 medium onion finely chopped
• 3 tablespoons butter unsalted

Equipment

• bowl
• oven
• pot
• slotted spoon
• dutch oven

Directions

1. Preheat the oven to 450 degrees F.
2. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat.
3. Add the broccolini and stir-fry until just tender, 3 to 4 minutes.
4. Transfer to a plate using a slotted spoon.
5. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes.
6. Add the rice and garlic and cook, stirring, 1 more minute.
7. Add the wine to the pot and cook until evaporated, about 2 minutes.
8. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.
9. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
10. Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.
11. Photograph by Antonis Achilleos