Chicken Sausage, Green Bean & Tomato Risotto

1. 1

   Heat 2 Tbsp oil in a large skillet over medium heat.

2. 2

   Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.

3. 3

   Add the garlic and cook, stirring, for 1 minute.

4. 4

   Add the rice and cook, stirring, for 1 minute.

5. 5

   Add the wine and simmer until absorbed, 5 to 7 minutes.

6. 6

   Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes.

7. 7

   Stir in the Romano.

8. 8

   Meanwhile, heat the remaining Tbsp oil in a second large skillet over medium-high heat.

9. 9

   Add the sausage and cook until browned, about 3 minutes.

10. 10

    Add the green beans and cook, tossing, for 3 minutes.

11. 11

    Add the tomatoes and toss to combine.

12. 12

    Fold the sausage mixture into the risotto along with the cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.