A little while back, we posted our “Bologna Fried Rice” recipe. It relied on a venison ring bologna, which is essentially a seasoned smoked sausage. Well, we didn’t use the entire sausage, so we had a chance to make a second meal with it! To do so, we went back to the rice concept, but rather than using our wok, we broke out some arborio rice to make a Risotto!
Knowing we were going to have some smoky notes to our dish, we opted to add in some broccoli, onion, and garlic to build flavour…and some parmesan cheese to add a little bit of creaminess to the finished product. The end result was a really tasty and unique risotto!
Time: 60 Minutes
Ingredients:
- 1/4 Cup Arborio Rice per Serving
- 1.5 Cups Veggie or Beef Stock per Serving
- Broccoli Florets
- Onion
- Garlic
- Smoked Sausage. We used Venison Ring Bologna.
- Black Pepper
- Parmesan Cheese
Method:
- Bring a pot of your stock to a low simmer.
- As your stock heats, peel and dice your onion and garlic.
- Melt some butter in a large pan with vertical sides…then add your onions and garlic. Cook until the onions turn opaque, and your garlic starts to brown.
- As your onions and garlic cook, steam your broccoli florets in the microwave, and dice your smoked sausage.
- When your onions and garlic are ready, add your broccoli and sausage to the pan, and stir to cook and heat. Sprinkle in your black pepper here as well.
- When all of your ingredients are hot, add in your rice, and stir to combine. Continue to cook until your rice begins to turn slightly opaque.
- Pour in about a quarter of your stock, cover your pan, and allow your rice to absorb it. Once absorbed, pour in another quarter of your stock, cover, and let the rice absorb. Continue until all of your stock is used, and your risotto is fluffy.
- Pour some parmesan cheese atop (and any more black pepper to your taste), and stir to combine.
- Plate, devour, and enjoy!
