Risotto with Sausages and Leeks
- 9 hours ago
- 2 min read
##Delicious Risotto with Savory Sausages and Leeks
Risotto with Sausages and Leeks
Risotto is a favored dish of mine within Italian cuisine, appreciated not only for its flavor but also for its convenience as a quick lunch option. On this occasion, I opted to prepare a risotto featuring leeks and sausage, complemented by carrots and the essential Carnaroli rice broth. This dish is exceptionally flavorful and requires only 30 minutes to prepare. Please follow the recipe.

Ingredients: simple, total time: 30 min, 2 servings
2 Tbsp Olive oil EVO/ or to taste
220 g rice Carnaroli
200 g leek/ finely chopped
200 g sausages/ mashed, 2 fresh sausages
1 medium carott/ diced
1 clove of garlic/ minced — optional
450 ml of Vegetable broth + 150 ml water
100 ml dry white wine
30 g butter
salt and pepper to taste
herbs/ thyme, parsley as you like
60 g Philadelphia
40 g Parmesan cheese for sprinkle

Preparation:
In a wok pan fry the chopped leeks in olive oil for about 5–7 minutes on a low-moderate heat.
Add the chopped carrot and stir-fry for about 5 minutes, then pour over the white wine. Simmer for about 7 minutes, until the alcohol evaporates.
Add mashed sausages, salt, pepper to taste, (minced garlic as you like it is optional) combine all ingredients well.
Stew until the sausage changes color.
Add the washed rice, fry for about 2 minutes, then pour 1/2 of the broth over it, add herb spices to taste, stir.
When the rice has absorbed the liquid, add the rest of the broth and a little water, stir and cook until the rice swells.
Towards the end, add the butter and Philadelphia, mix quickly for about 1 - 2 minute and turn off the heat.
Serve warm in plates with grated Parmesan cheese.
Buon appetito!

NOTE:
Keep the rest of the food until the evening and consume it.
Do you want to try something a little different?
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