Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 5–6 minutes until golden brown.
- In the same skillet, add the diced onion. Sauté for 3 minutes, until translucent. Add the garlic and cook for 30 seconds more.
- Stir in the Arborio rice and toast for 1–2 minutes to enhance the flavor.
- Pour in 1 cup of chicken broth and stir until mostly absorbed. Continue adding broth, one cup at a time, stirring occasionally, until the rice is creamy and tender (about 18 minutes total).
- During the final 5 minutes of cooking, add the chopped broccoli to the pan. Cover the pan. The broccoli will turn bright green and tender as the risotto finishes.
- Stir in Parmesan cheese, and season with salt and pepper to taste. Serve warm, garnished with parsley if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.