Linda Laboy's Sacco Risotto |
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Serves:6
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Prep time:45
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Meal Occasion:Main Dish, Appetizer, Lunch, Dinner, Afternoon Snack, Side Dish
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Cuisine Type:Italian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 7 | oz. mushrooms (crowns and stems) |
| 1 | onion peeled and finely chopped |
| 1 | red bell pepper seeded and chopped |
| 1 | lb. sweet Italian sausage cooked and removed from skin |
| 1/4 | cup dry white wine |
| 1/2 | cup tomato sauce |
| 1 1/2 | cups water |
| 1/3 | cup olive oil |
| 1/2 | tsp. fresh ground pepper |
| 1 | tsp. salt or to taste |
Instructions
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1. Pour oil into a 10-inch skillet and heat over medium heat, add onion, pepper and mushrooms. Slowly fry until translucent - about 7 minutes.
2. Add crumbled, cooked sausage, tomato sauce, wine, salt and pepper. Simmer about 6 minutes over low flame, until well blended.
3. Add rice and water. Cover and simmer about 30 minutes, or until all water is absorbed
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