The only difference between this recipe and the standard French toast recipe is that it includes low-fat alternatives. Include fruit or sugar-free maple syrup when serving.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter, divided
- 1 (4 ounce) mild Italian sausage link, casing removed
- 4 tablespoons diced shallots
- ½ teaspoon salt, or more to taste
- 1 cup Arborio rice
- ½ cup Chardonnay wine
- 4 cups chicken broth, or more as needed
- ½ cup grated Parmesan cheese
- 3 sprigs fresh thyme, or to taste
Instructions
- Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 12 g |
| Sodium | 1901 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and phenomenal taste. My whole household loves this recipe and I can feed a lot of people in a short time.
Good take on risotto and is hearty enough to be a main meal! Only change; used Pinot Grigio instead of Chardonnay (all other options I have are reds). Even though I used mild Italian sausage, still had a little zip! Be sure to drain off the grease! Next time, will consider sautéing some mushrooms along with the sausage and shallots! Also, I like thyme – so I plan to use a little more of it! Thanks for sharing!