Risotto with Italian Sausage

Servings: 2 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can be easily be multiplied - or divided by 2 - and makes great leftovers.

Ingredients

• 1 tsp. olive oil
• 3 ounces Italian sausage
• 2 cloves garlic (minced)
• 6 large green onions (sliced crosswise; keep white and green parts separate)
• 1/2 cup arborio rice
• to taste fresh ground black pepper
• 3 cups water
• 1 Tbsp. no salt added tomato paste
• 4 ounces Swiss chard (destemmed and sliced into thin ribbons)
• 1 Tbsp. fresh oregano (coarsely chopped)
• 1 ounce goat cheese

Slice the sausage link lengthwise. Slice lengthwise again and then crosswise into thin quarter discs.

Place the olive oil in a medium skillet over medium high heat.

Add the sausage to the pan and cook for about 3 minutes. Stir frequently.

Add the garlic and cook for about one minute. Stir frequently.

Add the white part of the green onion and cook for about a minute.

Add the Arborio rice and cook for one minute.

Add the pepper and water. Stir and reduce the heat to a simmer.

Cook for about 15 minutes. Stir frequently and add water 1/4 cup at a time as needed.

Add the tomato paste and the green part of the green onions and fold together.

Cook until the rice is slightly soft but not mushy. Stir frequently.

Increase the heat to medium and fold in the chard, oregano and goat cheese.

Cook for about 4 minutes until the chard is wilted and the goat cheese is melted.

Serve.