Risotto with Roasted Peppers & Hot Italian Sausage

Ingredients

6 Cups low-sodium (or no sodium) chicken broth

2/3 cup dry white wine

1/2 cup finely chopped onion

2 cloves of garlic, finely mined

3 bell peppers, I use tri-colour (red/yellow/orange)

3 Hot Italian sausages

2 teaspoons olive oil

1/2 teaspoons salt

1/4 teaspoons white pepper

1/4 cup fresh flat leaf italian parsley - finely chopped

1/4 cup grated fresh Parmesan cheese + a bit for grating on top.

2 cups uncooked Arborio Rice

Preparation

Cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil until blackened (Keep an eye on these). Place peppers in a heavy-duty plastic bag, or an air-tight container and seal; let stand 15 minutes. Peel peppers; cut into 1/2-inch pieces and set aside.

Bring chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Remove casings from Italian sausage and discard.

Heat a large pan to med-high, add a splash of oil and a splash of water, and cook sausage until browned, stirring to crumble. Drain in a colander and set aside. Wipe drippings from pan with a paper towel.

Heat 2 tsps of olive oil in pan over medium-high heat. Add onion, and garlic; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine and salt and white pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

Using a ladle, add the simmerng broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in roasted peppers and sausage and the grated parmesan, and 1/2 the parsley and cook 2 minutes, stirring constantly. Sprinkle each serving with cheese and remaining parsley.