Recipe - Italian Style Risotto

1 pound Sweet Italian sausages
2 lg Red peppers; seeded,
halved and cubed
1 lg Onion; chopped
1 Clove garlic; minced
1 cup Long grain white rice
2 One half cup Water
2 teaspoon Instant chicken broth
1 teaspoon Salt
One half teaspoon Oregano
One half teaspoon Basil
1 pack (910 oz) frozen Italian
green beans
1 One half cup Shredded provolone cheese

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! This recipe makes for a great one pot meal.

Brown sausages in skillet, pricking with fork to drain excess fat; remove
and drain on paper towels. Pour off all but 3 tbs fat; saute the peppers
for 2 minutes; remove and saute onion and garlic til soft and then push to
one side of skillet. Sprinkle the raw rice in pan and cook, stirring
constantly until the rice turns a golden brown. Add the water, chicken
broth, salt and seasonings; bring to a boil. Add the sausages, peppers and
the beans; return to boiling, seperating the beans with a fork. Lower the
heat, cover the pan and cook 20 minutes or until the liquid is absorbed and
the rice is tender. Sprinkle the cheese over and cover pan; allow to stand
5 minutes before serving. Serve with salad and garlic bread.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 2 JUNE 1996

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