Jambalaya Risotto | Sargento® Foods Incorporated

Ingredients

• 2 Tbsp Olive oil
• 4 cups Chicken broth
• 1/2 cup Sherry wine
• 6 oz Andouille sausage, sliced
• 1/2 cup Sweet red onion, diced
• 6 oz Shrimp
• 1/4 cup Celery, diced
• 1/2 cup Red bell pepper, diced
• 2 Cloves fresh garlic, minced
• 1 cup Canned tomatoes
• 1/2 Tbsp Seafood seasoning
• 4-6 dashes Hot sauce
• 1/4 cup Heavy whipping cream
• 1 cup Sargento® Reserve Series™ 18-Month Aged Cheddar Cheese
• 1/2 cup Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese
• 1/4 cup Green onion
• 2 Sprigs fresh rosemary
• 1 cup Arborio rice