Sausage, Kale and Mushroom Risotto

Undeniably, the winter weather got to me last week and I knew I needed a little something hearty, comforting and warm. Risotto sprinkled with parmesan did just the thing. And thank goodness for comfort food, because who knows where I would be without it. This recipe was easy to make and was also a huge hit in our home, not only because it tasted yummy, but also because it left the house smelling earthy and delicious. When cooking up this risotto, I happened to have a few spicy sausage links in the fridge and figured they would be the perfect addition to toss into the mix. And really, they were!

• 7 cups of vegetable broth
• 1 package of porcini mushrooms
• 1 1/2 cups of Arborio rice
• 1/2 cup of dry white wine
• 2 tablespoons olive oil
• 2 sausage links
• A handful of kale
• 1 clove of garlic
• 2 tablespoons unsalted butter
• Dried thyme
• Parmesan cheese
• Salt and pepper

1. In a large saucepan over medium heat, bring broth to a simmer.
2. In a separate saucepan warm olive oil and add in mushrooms and cook until soft.
3. Add already cooked and chopped sausage, kale, garlic and butter to the saucepan with the mushrooms.
4. Stir in the rice and white wine and also ladle the broth into the sausage saucepan. Stir together so that the rice absorbs the wine and broth.
5. Once rice is al dante, stop adding in broth. Let the mixture simmer on low heat.
6. Sprinkle in parmesan, thyme, and salt and pepper to taste. Enjoy!

Also, click here for another delicious sausage and kale recipe!