2 1/2 to 2 3/4 C. chicken broth
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper
Bring broth to a simmer over medium heat. Reduce heat to low; keep broth at a simmer.
Heat oil in large skillet over medium heat until hot. Cook and stir rice 1 minute. Add wine (or broth); cook and stir 1 minute or until liquid is absorbed. Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently. Repeat twice, adding 1/2 cup broth at a time. (This process will take about 15 minutes.)
Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently. Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.
Stir in tomatoes; cook until heated through. Stir in cheese, basil, and pepper.
This was my first attempt at making risotto. It was a little intimidating. But it wasn't nearly as complicated as I expected. It was delicious! I doubled this and it made a meal.
Sorry I forgot to take a picture!