Risotto with Italian Sausage and Cauliflower
This hearty risotto recipe using Carolina® Arborio Rice combines the savory taste of Italian sausage with vegetables.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
Ingredients
- 1 cup Carolina® Arborio Rice
- 3 cups reduced-sodium chicken broth (approx.)
- 2 tbsp olive oil
- 12 oz Italian sausages, casing removed
- 3 cups small cauliflower florets
- 1 small onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- ¼ cup chopped fresh sage
- ½ tsp each salt and pepper
- ¼ tsp red chili flakes
- ¾ cup dry white wine
- ½ cup grated Parmesan cheese, divided
- 2 tbsp finely chopped fresh parsley
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