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Sausage and Broccoli Risotto Recipe

Sausage and Broccoli Risotto Recipe

6 servings



12 ounces ground turkey

1 teaspoon each: crushed fennel seeds, dried sage and thyme leaves

1/2 teaspoon each: dried oregano leaves, salt

1/4 teaspoon each: ground allspice, mace

1 small onion, chopped

2 cloves garlic, minced

1 1/2 cups Arborio rice

1 1/2 quarts reduced-sodium chicken broth

2 cups broccoli florets, cooked

1/2 cup raisins

2 tablespoons grated Parmesan cheese

Salt and pepper, to taste


Mix ground turkey, herbs, 1/2 teaspoon salt, and spices, refrigerate 1 to 2 hours. Cook turkey mixture in lightly greased large saucepan until browned, remove from pan. Add onion and garlic to saucepan, saute until tender, about 5 minutes. Add rice, stir over medium heat until rice begins to brown, 2 to 3 minutes.


Heat chicken broth to boiling in medium saucepan, reduce heat to low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring until broth is absorbed before adding another 1/2 cup. Continue process until rice is al dente, 20 to 25 minutes, add turkey mixture, broccoli, and raisins during last 10 minutes. Stir in cheese, season to taste with salt and pepper.

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