Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 pound Ground Italian Sausage
  • 1/2 cup Sun Dried Tomatoes
  • 6 ounces Artichoke Hearts, (chopped)
  • 1 cup Arborio Rice
  • 4 cups Chicken Broth
  • 2 tablespoons Fresh Basil, (chopped)
  • 1 tablespoon Butter
  • Kosher Salt, (to taste)
  • Black Pepper, (to taste)

Instruction

  • Add the oil to a large stainless steel skillet, heat the pan on top of the stove over medium heat; then add your ground sausage.
  • Allow the sausage to brown; then add your chopped sun dried tomatoes, artichoke hearts and rice. Add 1 cup of your broth to the pan, reduce heat to low.
  • Once the liquid has almost absorbed into the rice, add 1 more cup of broth. Repeat four times (4 cups of broth total) until the rice is cooked through; then add butter and chopped fresh basil. Mix well until the risotto is creamy. Season with salt and pepper; serve hot.