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Roasted Pepper and Sausage Risotto

by in Nov 2001
Roasted Pepper and Sausage Risotto
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Yield: Makes 4 servings.

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  • 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.
Updated Wednesday, February 9th, 2005

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