Name: Sausage and Chard Risotto
Yield: Makes 4 Servings
Ingredients: Dry vermouth or dry white wine, ½ cup (4 fl oz/125 ml); Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Low-sodium, gluten-free chicken broth, 4 cups (32 fl oz/1 l); Kosher salt and freshly ground pepper; Gluten-free Italian sausage, ½ lb (250 g), preferably spicy, casings removed; Fresh rosemary, 1 teaspoon minced; Chard, 1 bunch, stems removed, leaves thinly sliced; Arborio rice, 1½ cups (14 oz/440 g); Yellow onion, 1, chopped; Olive oil, 1 tablespoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

I find it comforting to stir up a sweet-smelling risotto while I exchange work stories with my husband at the end of the day. This one includes both vegetables and meat, so it’s not necessary to prepare another dish.

Ingredients

Low-sodium, gluten-free chicken broth, 4 cups (32 fl oz/1 l)

Method

In a saucepan, bring the broth and 1 cup (8 fl oz/250 ml) water to a simmer. Reduce the heat to low and keep warm while you are making the risotto.
In a heavy saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring frequently, until nearly translucent, about 4 minutes. Add the sausage and rosemary and cook, breaking up the meat with a spo

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of