Risotto with Sausage and Asparagus, Take 3

With two extra sausage links left over, I remembered this risotto. Last time I used chicken and turkey sausage, so we'll see how the andouille stands in. And let's also see whether skipping the cherry tomatoes has a major impact.

I thought about skipping all of them, except maybe the last one, and it just felt wrong.  It'll be neat, for me at least, to see how my photography has changed. Hopefully it has for the better over the past two-and-a-half years!

Risotto with Sausage and Asparagus
adapted from Cooking Club of America
click to print

2 1/2 to 2 3/4 c lower-sodium chicken broth, divided
2 tsp olive oil
3/4 c Arborio rice
1/3 c dry vermouth, white wine or lower-sodium chicken broth
6 oz. fully cooked andouille sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch)(2 cups)
1/3 c grated Parmesan cheese
1/4 c thinly sliced fresh basil
1/4 tsp pepper

Bring broth to a simmer in medium saucepan over medium heat. Reduce heat to low; keep broth at a simmer.


Heat oil in large skillet over medium heat until hot. Cook and stir rice 1 minute.


Add wine; cook and stir 1 minute or until wine is absorbed.


Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.


Repeat twice, adding 1/2 cup broth at a time. (This process took about 5 minutes.)



Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.


Add 1/2 cup of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.


Stir in cheese, basil and pepper.



Man, risotto is so good! Della brand arborio rice is great, easily absorbing all of the liquids, shaving off minutes from cooking and still offering a very consistently creamy texture.The heat from the andouille was more than expected but was by no means bad. I didn't miss the tomatoes but for a fleeting moment.

As for the photos, I'm glad I learned more about the camera features.

Cost:

• chicken broth, divided: $0.39
• olive oil: $0.02
• Arborio rice: $0.75
• dry white wine: $1.50
• andouille sausage: $2.99
• asparagus: $1.99
• Parmesan cheese: $1.01
• fresh basil: MINE

Total: $8.65 or  $2.16 for each of four servings.

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