New Breakfast Risotto Recipe, 4.25 Miles, Jambalaya?

Thanks you guys! I hope you try it and like it. I, like you, prefer a red sauce over a white. But I do love a white sauce and LOVE the idea of combining them... wow - the possibilities! So... I had never made a risotto. Like lasagna, manicotti and quiche before it, it just seemed too hard and out of my league. But, like most things, I eventually just said 'why not?' and gave it a whirl. I'm always looking for new breakfast recipes so Breakfast Risotto had my name all over it! I found the recipe in a Bon Appetit magazine that I won in a giveaway from Biz! I tweaked it quite a bit using turkey sausage, lighter parmesan, light butter and taking the servings from 4 to 6, but I think it's much more us and still SUPER filling. Here goes...

Breakfast Risotto
Inspired by Bon Appetit

Makes 6 Servings

4 tbsp light butter, divided
5 spicy light Italian turkey sausages, casings removed
1 cup onion, diced
3 small bay leaves
1 ½ cups arborio rice
¾ cup dry white wine
4 cups Swanson fat-free chicken broth
12 tsp Kraft parmesan cheese
½ cup fresh Italian parsley

Melt 2 tbsp butter in large saucepan over medium heat. Add sausages; break up with spatula and cook for about 5-6 minutes until barely pink. Add onions and bay leaves. Saute until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add broth and remaining butter; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally until risotto is tender, about 24 minutes. Season with salt and pepper and discard bay leaves. Divide into six servings and top with cheese and parsley.

Nutritional Information: 389 calories, 42 carbs, 14 fat grams and 20 protein grams.

Review: LOVED - so savory and filling. All of the flavors went together very well, and it was filling too. If anything, it was a bit spicy with the sausage I used, but I liked it and didn't feel like it took anything away from the recipe. This was my first risotto and I must say - AMAZING. I can't wait to make more. If you want to take the fat down some, I'd suggest eliminating one of the butter tablespoons and half of the parmesan - I don't think it would be missed!

I thought it even looked pretty good at work (on a paper plate with an iPhone at work) - and it reheated WONDERFULY! (I had fun using the back of a spoon to make it look like a mound - hehe)

K, enough risotto talk! How was your Wednesday? Mine was pretty good - just work, 4.25 mile walk during lunch, more work and then home to the family! I made jambalaya (recipe coming soon!), we had a few drinks, and we booked an exciting trip. More on that later!!

Q: Do you like risotto? If so, what kind if your favorite? and please - if you have a link send it my way!

Q: D you like jambalaya? Have you ever made it? I based mine on a hungry girl recipe - had to bulk it up a bit but really liked it!