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!

Jambalaya

* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined


In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.

Sausage and Vegetable Stew

* 6 Italian-style sausages
* 2 tablespoons olive oil
* 1 teaspoon bottled minced garlic
* 1 medium sweet onion, chopped into 1-inch dice
* 1 medium green bell pepper, chopped into 1-inch dice
* 1 medium yellow bell pepper, chopped into 1-inch dice
* 2 medium zucchini, chopped into 1-inch dice
*1 small eggplant, chopped into 1-inch dice
* 2 cups mushrooms, quartered
* 1 28 oz can Italian-style stewed tomatoes
* 1 5.5 oz can tomato paste with Italian herbs
* 2 tablespoons balsamic vinegar
* Parmesan cheese, optional


Cut the sausages into 1-inch pieces. In a medium soup pot over medium-high heat, heat the olive oil and cook the sausage pieces, stirring occasionally, until well-browned, about 5 minutes.
Add the garlic, onion, and vegetables, stirring well to mix. Cook for another 5 minutes, until the vegetables are almost softened.
Add the stewed tomatoes, stirring well to mix, and bring to a boil. Reduce the heat to medium-low and add the tomato paste, and vinegar stirring well to mix.

Cover and simmer for 10 minutes.

Sprinkle with Parmesan cheese, if desired.