Tuesday, May 1, 2012

Multi Grain Risotto with Peas & Chicken Sausage

Bring It On Iron Chef!

Last week, when I returned home from the grocery store heavily laden with bags, and panting from the exertion of carrying half my weight in perishables for six blocks, my dear husband (who is justly incapacitated by a recent surgery) glanced at me quizzically from his cozy throne on our couch and asked, "why don't you just use up the stuff we already have in the freezer and cupboards?"

In the words of the ever-wise Barney Stinson:


Multi Grain Risotto with Peas & Chicken Sausage

2 Tablespoons Olive Oil
1 Yellow Onion (finely chopped)
2 Large Garlic Cloves (crushed or minced)
3 Tablespoons Fresh Chives (finely chopped)
4oz Mushrooms (coarsely chopped)
1/4 Cup Uncooked Farro
3/4 Cup Uncooked Barley
4 Cups Chicken Broth
Pepper to taste
4 Pre-Cooked Garlic Chicken Sausages (sliced into rings, and quartered)
8 oz Frozen Peas (defrosted)
Parmesan (finely grated)

Heat olive oil in a large sauce pan over medium heat.

Add onion, garlic, chives and mushrooms and saute until onions soften.

Add farro & barley, stir for 3 to 4 minutes until the grains are toasted.

Add half a cup of chicken broth, stirring until absorbed. Repeat until all of the broth has been absorbed.

Add pepper to taste.

While the grains are absorbing the broth, spray a frying pan with a mist of olive oil and pan fry the chicken sausage until light brown.

Add the chicken sausage & peas into the cooked grain mixture.

Top each serving of the risotto with a tablespoon of mascarpone, and a sprinkling of Parmesan.

Think about what fun food stuff you can now buy to replace the cupboard and freezer space you've just emptied. Consider applying for the food edition of Hoarders....

No comments:

Post a Comment