Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pineapple artichoke & sausage risotto. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
What is the difference between Pineapple and Artichoke? See more ideas about Artichoke, Pineapple and Fruits and veggies. It uses pasta, artichoke, parsley, olive oil, cilantro, pineapple, red onion, balsamic vinegar, garlic.
Pineapple Artichoke & Sausage Risotto is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Pineapple Artichoke & Sausage Risotto is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have pineapple artichoke & sausage risotto using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple Artichoke & Sausage Risotto:
- Make ready 2 tbsp butter
- Prepare 4 Hot Italian Sausage (remove casing)
- Take 1/2 cup dry white wine
- Take 1 1/2 cup chicken broth
- Take 1 1/2 cup risotto
- Get 1/2 white onion
- Prepare 3 pinch basil
- Make ready 1/4 tbsp ground sage
- Make ready 3 dash chopped parsley
- Take 1/4 tsp black pepper
- Prepare 1/2 green pepper
- Take 3/4 cup artichoke hearts
- Get 1/2 cup pineapple
- Make ready 1/2 cup shredded Parmesan
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Instructions to make Pineapple Artichoke & Sausage Risotto:
- Two frying pans are needed for this recipe. Add 1 tbs of butter to 1st frying pan on med-high heat. Remove the sausage from their casings and place into 1st frying pan. Add sage to sausage and cook for 8 mins stirring and breaking up sausage every 2 mins. Turn to low after 8 mins
- Finely cut onion, green peppers, artichoke hearts, and pineapple set aside separately.
- Add 1 tbs butter to 2nd pan and turn heat to med-high. Add finely chopped onion, garlic and green pepper and cook for 2 mins.
- Add artichoke hearts and pineapple and cook for 5 mins. After 5 mins stir in white wine and immediately add risotto.
- Slowly stir in chicken broth 1/2 cup each time and let it soak in before you add the next 1/2 cup. Cook for 7 mins
- Add sausage with juices to 2nd pan (risotto pan). Add more chicken broth if needed. Let cook for 10 mins. Until risotto is aldénte
- Add salt and pepper to taste and add Parmesans and stir thoroughly for 2 mins on low heat.
- Plate with parsley and grated Parmesan with a garden salade side .
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