Cajun Risotto

So as the end of the school year approached, the more and more I tried to use everything you have at home so I didn’t have to buy groceries. That’s exactly how this recipe came to be. I had some arborio rice in the cupboard and a sausage in the freezer, put ’em together and got this yummy dish!

What you’ll need:

  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1 andouille sausage
  • 1 clove garlic, minced
  • 3/4 cups arborio rice
  • 1 tsp cajun seasoning
  • 1/4 cup grated Parmesan cheese

So a few of these ingredients aren’t something you’ll normally have around, but they are totally worth getting. The rice and cajun seasoning, and also the sausage in my case, will last you for a long time and can be used in so many different recipes. Any supermarket will carry them.IMG_8359

Start by warming the broth in a small sauce pan. You want to keep it simmering because adding cold broth to the arborio rice will ruin the dish.

In a medium sized pan, heat half of the oil over medium heat. Throw in sliced sausage and let brown, about 6 minutes flipping halfway through. Take out the sausage. IMG_8361

Add the rest of the oil and then add garlic. Let it cook for about a minute. Then add the rice and stir for about another minute. This is the difficult part. You want to add the broth bit by bit. Start by adding a ladle full and stirring, letting the rice absorb it. Keep doing this until all of the broth is gone. While you’re adding, it is okay for there to be a good amount of broth, but you never want your rice to look like soup. Stir almost constantly to make sure the risotto doesn’t stick to the pan or burn. It will be done when the rice starts to look creamy. The liquid should mostly be gone but also the rice should not be dry. IMG_8364

Immediately take the pan off of the heat, stir in cheese, cajun seasoning, sausage and serve right away. But the most important step? Enjoy!IMG_8365


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