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Nutritional Information
Calories 308
Fat 9.5g
Cholesterol 45mg
Sodium 558mg
Carbohydrates 41.0g
Fiber 2.7g
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Fresh Corn Risotto With Roasted Peppers And Turkey Sausage
Ingredients
3 yellow bell peppers (produce department)
5 cups less sodium chicken broth(aisle #6)
12 ounces turkey sausage(meat department)
1 teaspoon margarine or butter (dairy department)
2 cups fresh corn kernels, can also use Green Giant Niblets corn (aisle #7)
2 minced garlic cloves (produce department)
1 1/4 Vigo Arborio rice (aisle #8)
1/4 cup grated fresh Parmesan cheese (food court cheese case)
2 teaspoons chili powder(spice rack end of aisle #11)
1/4 teaspoon salt(aisle #11)
1/4 teaspoon ground cumin (spice rack end of aisle #11)
1/4 teaspoon freshly ground black pepper (spice rack end of aisle #11)
minced fresh Cilantro (produce department, OPTIONAL)
Directions
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1. Cut the bell peppers in half lengthwise, and discard seeds and membranes. Place the bell pepper halves, skin side up, on a foil wrapped baking sheet and broil for 15 minutes or until peppers are blackened. Put the peppers in a Ziploc plastic bag and seal and let stand for 15 minutes. Peel peppers and cut into strips.
2. Bring chicken broth to a simmer in large saucepan.
3. Cook the turkey sausage in oven over medium high heat for about 8 minutes or until sausage is browned, When cooked, sausage should be crumbled into pieces. Set aside.
4. Melt margarine in large saucepan. Add corn and minced garlic and saute for about 8 minutes. Stir in rice and cook for 1 minute. Stir in 1/4 cup chicken broth, and cook for 1 minute or until liquid is almost entirely absorbed. Add remaining chicken broth 1/2 cup at a time until all is absorbed.
5. Stir in roasted peppers strips, sausage, Parmesan cheese, chili powder, cumin and black pepper.
6. Garnish with fresh Cilantro if desired and serve.Serve with your choice of our Chabaso crusty french bread.
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Servings
Serves 7, serving size = 1 cup
Time To Cook
Total Cooking time: Under 50 minutes.
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