Risotto

• 1 onion, chopped fine
• 1 stalk celery, chopped fine
• splash of olive oil and wine (optional)
• 1 pkg. Italian sausage (hot)
• 6 cans of chicken broth (heat on stove separately)
• small can of tomato paste
• 2 cloves garlic chopped
• small bunch of fresh parsley, chopped fine
• oregano
• pepper
• onion powder
• 2 c. uncooked rice

1. Saute onion and celery until translucent.
2. De-skin and fry sausage to a large pot.
3. Add rice, tomato paste, 2 cups of warmed chicken broth, add spices to taste and crushed garlic.
4. Cook over medium heat for 5 minutes, stirring periodically.
5. Continue adding warmed chicken broth as mixture absorbs liquid (about 2 cups at a time).
6. Be sure to stir periodically to prevent burning.
7. Enjoy with Parmesan or Romano cheese.

onion, celery, olive oil, italian sausage, chicken broth, tomato paste, garlic, parsley, oregano, pepper, onion, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252946 (may not work)