1 lb italian chicken sausage (if available) sliced into medallions
4½ cups lower sodium chicken broth, simmering
¼ cup dry white wine
1 cup arborio rice
4-6 fresh basil leaves, chopped, for garnish
Olive oil for drizzle (garnish)
Instructions
First preheat your oven to 425. In a large baking sheet lined with foil, add your asparagus, yellow squash and bell pepper. Toss with 1 tbsp of olive oil and sprinkle with kosher salt and pepper. Place into oven and cook for about 15-20 minutes or until desired texture is reached.
Cover & set vegetables aside until risotto is ready.
Next over medium high heat add onions, cook for about 5-7 minutes until translucent, add chicken sausage, saute until cooked through, about 8 minutes.
Set aside until risotto is ready.
Next in a heavy bottom pan/pot over medium heat add 1 tbsp live oil to pot, add rice and ¼ cup white wine. Stir immediately for about 30 seconds or until wine is absorbed.
Next add 1 cup of your simmering chicken broth to risotto and continue to stir (more times than not) until broth is absorbed, this will take about 10-15 minutes. Continue to add ½ cup of simmering broth at a time, continuing to stir for about 10-15 minutes in between until broth is absorbed. Do this until desired texture is reached (creamy al dente) (I usually take about 45 minutes, adding about 4 cups total of broth, you might use a little more and take a little bit longer depending on heat and stirring).
Once risotto has finished cooking, immediately divide into serving bowls and serve with your roasted vegetables, sausage and garnish with fresh basil & drizzle with olive oil.
Recipe by My Lavender Blues at https://mylavenderblues.com/lightened-summer-vegetable-chicken-sausage-risotto/