Yield | |
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Source | Everyday with Rachael Ray, March 2009 |
Prep time | 45 minutes |
Yield | |
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Source | Everyday with Rachael Ray, March 2009 |
Prep time | 45 minutes |
4 | Tablespoon | Butter |
1 | Onion (finely chopped) | |
1 1⁄2 | Cup | Rice |
4 | Cup | Chicken Broth |
1⁄2 | Pound | Italian Sausage (casings discarded) |
2 | Zucchini (cut into small cubes) | |
3⁄4 | Cup | Parmesan Cheese (grated) |
1⁄3 | Cup | Parsley (chopped) |
1⁄4 | Cup | Pine Nuts (toasted) |
1⁄4 | Teaspoon | Salt |
1⁄4 | Teaspoon | Ground Black Pepper |
1.In a medium saucepan, melt 2 tablespooons butter over medium heat. Add the onion and 1/4 teaspoon salt and pepper and cook, stirring, until golden about 5 minutes. Stir in the rice and 3 cups chicken broth and bring to a boil. Lower the heat, cover and cook until tender, about 20 minutes.
2.Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
3.Stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoons butter. Top with the remaining 1/4 cup parmesan and the pine nuts.