Potato Risotto With Sausage And Broccoli

• 3/4 pound uncooked chicken-apple sausages
• 3 cups (about 1/2 lb.) broccoli florets
• 5 cups frozen hash-brown-cut (shredded) potatoes
• 1 onion (about 1/2 lb.), peeled and finely chopped
• 1 tablespoon chopped fresh sage leaves
• 2 1/2 cups nonfat milk
• Salt

1. Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.
2. Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.
3. Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
4. Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
5. Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.

chickenapple sausages, broccoli florets, potatoes, onion, sage, nonfat milk, salt

Taken from www.myrecipes.com/recipe/potato-risotto-with-sausage-broccoli (may not work)