Tuesday - cabbage soup with turkey sausage, more dutch oven loaf (for our Bible study group)
Wednesday - chicken chimichangas
Thursday - crockpot balsamic beef
Friday - white wine sausage risotto
Sunday - dumpling party! Our friends are teaching us how to make Chinese dumplings!
There will probably be peas and Brussels sprouts joining some of these plates, but other than that I'm not really sure.
I planned to post a picture of the red wine risotto that I made last week (I tasted it and immediately went for my camera because I knew I needed to post the recipe on here!). But somehow in the picture it looked bad. And I don't just mean it was a low-quality picture. It looked unappetizing. However, it was SO good! I highly recommend making this!
Red Wine Risotto
Serves: 2 large portions as a main dish
1/2 lb. ground sausage (less would be fine, ours had quite a bit for the amount of rice)
1 medium onion, diced
1/2 cup arborio rice
1/2 cup red wine (I had a pinot noir, but anything would probably be fine)
1/2 - 1 tsp. Italian seasoning
warm chicken broth (approximately 2 cups)
1/2 cup Parmesan, grated
1-2 tablespoons butter
salt and pepper to taste
Directions
-Cook sausage in a medium sized pot until browned, while breaking it up into bite size pieces. Remove sausage onto a plate with a paper towel, but leave excess fat in the pot. Meanwhile, have your chicken broth heating up on medium heat (it just needs to be warm, not boiling). Add onion and a pinch of salt to the pot you cooked the sausage in and cook 3 - 4 minutes, stirring frequently. Add the rice and wine, stirring constantly until the wine is almost gone. Add Italian seasoning, sausage, and 1 - 2 ladlefuls of chicken broth, stirring constantly until the chicken broth is almost gone. Continue cooking in this way (adding broth, stirring until almost gone, adding more) until the rice is tender. This will take approximately 25 minutes and approximately 2 cups of chicken broth. Don't let the time and broth estimates leave you with a mushy or crunchy risotto. Play it by ear and continue the process until you have the texture you want. It should be tender but still have some texture to it. When it is finished add the Parmesan and 1 - 2 Tablespoons of butter and stir to combine. Serve hot.
We ate this with bread and roasted Brussels sprouts. YUM!
I'm making another version of this on Friday with a white wine. I'll let you know which one is better : )
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