Roasted Pepper and Sausage Risotto
From Weekly Wisdom — November 2001
Cornmeal, Rice, Grains Recipes | Meat Recipes
Yield: Makes 4 servings.
- 1 large red pepper, stemmed and seeded
- 4 large sausage links
- (lemon-garlic chicken sausages, or other)
- 1 cup risotto rice
- salt and pepper, to taste
- fresh parsley, for garnish
Roast the red pepper on an oiled cookie sheet at 350 degrees F for about 20 minutes, until the skin has begun to scorch and peels off easily. Set aside to cool, then peel and cut into 1-inch sections. Meanwhile, cook and brown sausage links as directed, until well done, then slice diagonally into 1-inch pieces and set aside. Cook risotto rice as directed, add sausage and red pepper, and season with salt and pepper. Saute all these together for about 5 minutes. Garnish with parsley and serve.
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