Shrimp & Sausage Risotto

Shrimp & Sausage Risotto

Nutrition facts (per portion)

• Calories: 415
• Carbohydrate Content: 29 g
• Cholesterol Content: 93 mg
• Fat Content: 25 g
• Protein Content: 15 g
• Sodium Content: 838 mg

Ingredients

• 1/2 pound sweet Italian sausage, crumbled (3 links)
• 1/2 pound medium shrimp, peeled and deveined
• 3 tablespoons butter, divided
• 1/2 cup chopped onion
• 1 cup uncooked U.S. arborio or medium grain rice
• 1/3 cup dry white wine
• 2 cups chicken broth
• 3 cups water
• 1/4 cup Parmesan cheese, grated
• Ground white pepper to taste
• 1/2 cup heavy cream

Instructions

1. Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside.
2. Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside.
3. Cook onion until soft in remaining 1 tablespoon butter.
4. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed.
5. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
6. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
7. Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Notes: The rice takes time and requires patience. I used ½ cup less water than the recipe calls for.