Risotto with Broccoli and Sausages
- Yield : 300 gms
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Risotto with Broccoli and Sausages, something I made because I was left with no choice, but I was so happy with the results, I made it again within a couple of days.
There are days when the pantry really has nothing to put together a decent dinner, and this was one of those days… the fridge just had some broccoli florets, chicken stock and some Vienna sausages so I decided to make Risotto with these ingredients. Risotto is really a very versatile dish, you just need to balance the tastes a bit and a fine meal is ready in a matter of minutes.
How to know when the rice is cooked and your risotto is ready: Start checking the rice when you are half way through the cooking. Take a grain and mash it between your thumb and forefinger. You will feel the hard rice grain in the center. Keep checking every few minutes. If the grain smashes completely without any hard grain between fingers, your risotto is done.
- Arborio Rice 250 gms
- Chicken stock 1 liter (use vegetable stock if you don't have chicken stock)
- White wine 1/2 cup (100 ml)
- Onions 1 cut finely
- Garlic 3 - 4 cloves chopped finely
- Allspice 1/2 Tsp (optional)
- Rosemary 2 sprigs (fresh) 1 pinch (dried)
- Broccoli florets - 4-5 chopped
- Butter 3-4 Tbsp
- Vienna Sausage 4
- Parmesan cheese 5-6 Tbsp
- Salt to taste
Cut and saute the sausages in 1/2 Tbsp of butter and keep aside. In the same pan add 1 Tbsp of butter and fry the broccoli florets for about 3-4 minutes. Keep aside.
Heat the remaining butter in a pan and fry the onion and garlic for a few minutes. Add finely chopped rosemary. Stir in the rice and cook till it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
Start adding stock, 50-75 ML at a time and let it simmer with the rice. Keep adding more stock as it keeps getting absorbed by the rice till the rice is tender.
When the rice is cooked, stir in broccoli and sausages and add the cheese. Mix well, taste for salt and adjust. Cover and keep for about 2 minutes. Your one dish meal of rich and creamy risotto with broccoli and sausages is ready. Serve hot.
A vienna sausage (German: Wiener Würstchen, Wiener, Viennese/Austrian German: Frankfurter Würstel or Würstl, Swiss German Wienerli, Swabian: Wienerle or Saitenwurst) is a kind of sausage. The word Wiener means Viennese in German; in Austria the term Wiener is uncommon for this food item, as it identifies a type of cold cut. As with any sausage, the ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale.
In some European countries, cooked and often smoked wieners bought fresh from supermarkets, delicatessens and butcher shops may be called by a name (such as in German or French) which translates in English as “Vienna sausage”. Traditionally, they are made from spiced ham. Wieners sold as vienna sausage in Europe have a taste and texture very much like North American “hot dogs” or “frankfurters”, but are usually longer and somewhat thinner, with a very light, edible casing. European vienna sausage served hot in a long bun with condiments is often called a “hot dog”, harking not to the wiener itself, but to the long sandwich as a whole