Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pineapple artichoke & sausage risotto. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Pineapple Artichoke & Sausage Risotto is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Pineapple Artichoke & Sausage Risotto is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook pineapple artichoke & sausage risotto using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pineapple Artichoke & Sausage Risotto:
- Prepare 2 tbsp butter
- Get 4 Hot Italian Sausage (remove casing)
- Prepare 1/2 cup dry white wine
- Get 1 1/2 cup chicken broth
- Get 1 1/2 cup risotto
- Make ready 1/2 white onion
- Take 3 pinch basil
- Make ready 1/4 tbsp ground sage
- Prepare 3 dash chopped parsley
- Make ready 1/4 tsp black pepper
- Get 1/2 green pepper
- Get 3/4 cup artichoke hearts
- Prepare 1/2 cup pineapple
- Make ready 1/2 cup shredded Parmesan
The "artichoke" part of the name comes from how the tubers taste when baked: like what you'd get if a potato and an artichoke heart had a mild-tasting baby. The Jerusalem artichoke produces knobbly, white-fleshed (or less commonly, red-fleshed) tubers that can be eaten either raw or cooked. Uncooked, the flesh has a nutty, sweet, crunchy. Artichokes are a little involved to clean & cook, so I now clean & cook four at a time & stick them in a big zip lock until we are ready to eat them.
Instructions to make Pineapple Artichoke & Sausage Risotto:
- Two frying pans are needed for this recipe. Add 1 tbs of butter to 1st frying pan on med-high heat. Remove the sausage from their casings and place into 1st frying pan. Add sage to sausage and cook for 8 mins stirring and breaking up sausage every 2 mins. Turn to low after 8 mins
- Finely cut onion, green peppers, artichoke hearts, and pineapple set aside separately.
- Add 1 tbs butter to 2nd pan and turn heat to med-high. Add finely chopped onion, garlic and green pepper and cook for 2 mins.
- Add artichoke hearts and pineapple and cook for 5 mins. After 5 mins stir in white wine and immediately add risotto.
- Slowly stir in chicken broth 1/2 cup each time and let it soak in before you add the next 1/2 cup. Cook for 7 mins
- Add sausage with juices to 2nd pan (risotto pan). Add more chicken broth if needed. Let cook for 10 mins. Until risotto is aldénte
- Add salt and pepper to taste and add Parmesans and stir thoroughly for 2 mins on low heat.
- Plate with parsley and grated Parmesan with a garden salade side .
They last for quite a few days with no problem in the frig. I then set each artichoke in microwave proof (cereal size) bowl and nuke them for a minute or two. Afterward, you can eat grilled chicken or fish and then two slices of pineapple. Mid-afternoon: Pineapple juice and natural yogurt. Note Alternate skewering pineapple and shrimp until all are used, then place on a large baking sheet.
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