Sausage and Broccolini Risotto

• 3 tablespoons unsalted butter
• 1 bunch broccolini, roughly chopped (about 8 ounces)
• 12 ounces sweet Italian sausage, casings removed
• 1/2 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 cup arborio rice
• 1 clove garlic, minced
• 1/3 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 14 -ounce can diced tomatoes
• 1 cup grated fontina cheese

1. Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat.
2. Add the broccolini and stir-fry until just tender, 3 to 4 minutes.
3. Transfer to a plate using a slotted spoon.
4. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes.
5. Add the rice and garlic and cook, stirring, 1 more minute.
6. Add the wine to the pot and cook until evaporated, about 2 minutes.
7. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.
8. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
9. Remove the pot from the oven.
10. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.)
11. Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes.
12. Stir in the broccolini and divide among bowls.
13. Per serving: Calories 569; Fat 25 g (Saturated 13 g); Cholesterol 92 mg; Sodium 831 mg; Carbohydrate 51 g; Fiber 4 g; Protein 30 g
14. Photograph by Antonis Achilleos

unsalted butter, broccolini, sweet italian sausage, onion, carrot, arborio rice, clove garlic, white wine, chicken broth, tomatoes, fontina cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-broccolini-risotto-recipe.html (may not work)