Sausage, Mushroom and Pea Risotto

INGREDIENTS

1/2 – 1 lb sausages

3/4 c arborio rice

1 1/2 tbsp olive oil

1/2 c white wine

4 c chicken broth, warmed

1 c Button or Cremini mushrooms, sliced

1/2 c peas, thawed

Grated parmesan

Salt + pepper to taste

Directions:

* Heat 1/2 tbsp olive oil in skillet. Remove casings from sausages and saute, breaking the meat up with a spoon until the crumbles are brown.
* In a saucepan, add rice to the remaining oil over medium-low heat. Stir to coat. Add white wine and stir until absorbed.
* Warm chicken broth in a separate saucepan and saute slice mushrooms in another pan.
* Add broth to the rice a ladleful at a time (stirring after each addition) until absorbed and cook until the risotto tastes creamy but still firm, about 20 minutes. Add sauteed sliced mushrooms.
* Add sausage, peas, grated Parmesan, salt and pepper. Cook until heated through.
* Serve warm!

Chicken and Gnocchi soup

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi


In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.