Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian experience! This Collard Greens and Italian Sausage Risotto is not just a meal—it's a creamy, flavor-packed adventure that combines the rustic charm of hearty greens with the bold, spicy kick of Italian sausage. Imagine a dish so luxurious and comforting that it will have your family and friends begging for seconds, all while being surprisingly simple to prepare. Get ready to elevate your cooking game with this show-stopping risotto that proves gourmet doesn't have to mean complicated!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 lb Italian sausage, casing removed
- 2 cups collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of Arborio rice, 4 cups of chicken broth, 1 lb of Italian sausage (casing removed), 2 cups of chopped collard greens, 1 diced onion, 2 minced cloves of garlic, 1/2 cup of grated Parmesan cheese, and salt and pepper to taste.
- In a medium saucepan, heat the chicken broth over low heat. Keep it warm but not boiling, as you will add this to the risotto gradually.
- In a large skillet or heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the Italian sausage to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
- Once the sausage is cooked, stir in the chopped collard greens. Cook for about 3-4 minutes until they are wilted and tender.
- Add the Arborio rice to the skillet, stirring to coat the grains with the oil and mix with the sausage and greens. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
- Begin adding the warm chicken broth to the rice mixture, one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Once the rice is cooked to your liking, remove the skillet from heat. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Let the risotto sit for a couple of minutes to thicken slightly before serving. Garnish with additional Parmesan cheese if desired.
- Serve the Collard Greens and Italian Sausage Risotto warm, and enjoy your delicious Italian-inspired dish!
Tips
- Use Arborio rice specifically—its high starch content is crucial for achieving that signature creamy risotto texture.
- Keep your chicken broth warm throughout cooking. Cold liquid will shock the rice and interrupt the cooking process.
- Stir frequently and add broth gradually. This technique helps release the rice's starches, creating that signature creamy consistency.
- Don't rush the cooking process. Risotto requires patience—allow each liquid addition to be absorbed before adding more.
- Remove the risotto from heat while it's still slightly loose. It will continue to thicken as it sits, ensuring a perfect texture.
- Use freshly grated Parmesan for the best flavor and melting properties.
- If the risotto becomes too thick, you can always thin it out with a little extra warm broth before serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 25g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 65mg
