Cowboy Risotto

1. 1

   Saute onion,garlic and keibasa in the butter. Add rice and stir till rice is well coated and translucent. Add the wine and cook till evaporated.Stir in one cup of heated stock and continue to simmer till it is all absorbed. Continue adding stock one cup at a time till it has all been absorbed before you add the last cup toss in the peas and corn. I checked the rice at this point and decided it needed a litle bit of more stock as it was a bit too al dente for my taste. When it was done add the cream and as much cheese as you like. Remove from heat cover and set aside for 2 min before serving

* Per serving · 4 servings · Values may vary.

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