How to Recipe Tasty Pineapple Artichoke Sausage Risotto

Without fail making ultimate Pineapple Artichoke & Sausage Risotto easy, tasty, practical.

Good Evening every body, at this time you get present recipe Pineapple Artichoke & Sausage Risotto with 14 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Pineapple Artichoke & Sausage Risotto.

Ingredients for Pineapple Artichoke & Sausage Risotto

1. Prepare 2 tbsp : butter.

2. Needed 4 : Hot Italian Sausage (remove casing).

3. Needed 1/2 cup : dry white wine.

4. Prepare 1 1/2 cup : chicken broth.

5. Prepare 1 1/2 cup : risotto.

6. Prepare 1/2 : white onion.

7. Needed 3 pinch : basil.

8. Prepare 1/4 tbsp : ground sage.

9. Needed 3 dash : chopped parsley.

10. Prepare 1/4 tsp : black pepper.

11. Prepare 1/2 : green pepper.

12. Needed 3/4 cup : artichoke hearts.

13. Needed 1/2 cup : pineapple.

14. Prepare 1/2 cup : shredded Parmesan.

If all ingredients Pineapple Artichoke & Sausage Risotto it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Pineapple Artichoke & Sausage Risotto

1. 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.

2. Finely cut onion, green peppers, artichoke hearts, and pineapple set aside separately..

3. 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..

4. Add artichoke hearts and pineapple and cook for 5 mins. After 5 mins stir in white wine and immediately add risotto..

5. 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.

6. Add sausage with juices to 2nd pan (risotto pan). Add more chicken broth if needed. Let cook for 10 mins. Until risotto is aldénte.

7. Add salt and pepper to taste and add Parmesans and stir thoroughly for 2 mins on low heat..

8. Plate with parsley and grated Parmesan with a garden salade side ..

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