—Ingredients
- 1 package of Charcutnuvo Pork Italian Sausage
- 1 bunch of asparagus, about 1 1/2 cups when trimmed and cut into 1 inch pieces
- 1 cup arborio rice
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tsp italian seasoning
- ½ cup white wine
- 4 cups chicken broth
- ⅓ cup parmesan cheese, grated
- 1tbsp butter, room temperature
- 1 tbsp olive oil
- Salt and pepper to taste
INSTRUCTIONS
- Bring the broth to a boil in a medium saucepan.
- Trim and cut the asparagus into 1-inch pieces, then add the asparagus to the broth and cook for about 4 minutes.
- Transfer the asparagus from the broth to a bowl (using a strainer) and set aside.
- Keep the broth on a low simmer.
- Add 1 tbsp olive oil to a large stock pot and bring to medium heat. Add the sliced Italian Sausage and brown for about 6 minutes. Transfer the sausage to a plate and set aside.
- Add the shallot to the large stockpot and saute for about 5 minutes.
- Stir in the garlic and saute for about 30 seconds.
- Add the rice and keep stirring for about 5 minutes until it just starts to turn slightly brown.
- Add the wine and stir until completely absorbed into the rice (about 1 - 2 minutes).
- Add 1 cup of broth to the rice mixture and stir until completely absorbed.
- Continue to add broth to the mixture, 1 cup at a time, until each is completely absorbed. Continue until all liquid is absorbed. (About 30 minutes)
- Turn off heat and stir in asparagus and sausage.
- Stir in butter, parmesan, Italian Seasoning, and salt and pepper to taste. Top with more parmesan and enjoy!