YOUR SOLIN GENERATED RECIPE
Creamy Cheese Risotto with Grilled Chicken Sausage
Savor a hearty, creamy risotto delight with tender arborio rice infused with rich, savory cheddar and a perfectly grilled chicken sausage. This dish strikes a balance between light and comforting flavors, featuring hints of caramelized shallots and garlic that elevate its depth. Each bite delivers a harmonious blend of textures and doses a satisfying protein punch, making it a smart, balanced choice for your meal plan.
INGREDIENTS
0.33 cup Arborio Rice (approx 50g, raw)
4 oz Grilled Chicken Sausage (approx 113g)
1 oz Cheddar Cheese (approx 28g, shredded)
1 cup Low-Sodium Chicken Broth (approx 240g)
0.5 tbsp Butter (approx 7g)
1 small Shallot (approx 20g, diced)
1 clove Garlic (minced)
1 tsp Olive Oil (approx 5g)
PREPARATION
Heat the olive oil in a medium saucepan over medium heat. Add the diced shallot and minced garlic, sautéing gently until softened and fragrant.
Add the Arborio rice to the pan and stir to coat with the oil, toasting the grains for 1-2 minutes.
Pour in the low-sodium chicken broth gradually while stirring continuously, allowing the rice to absorb the liquid. Maintain a gentle simmer and stir frequently for about 15-18 minutes until the rice is creamy and cooked al dente.
Meanwhile, grill the chicken sausage until heated through and slightly charred. Slice the sausage into bite-sized pieces.
Once the risotto is nearly done, stir in the butter and shredded cheddar cheese, allowing them to melt and blend into a creamy texture.
Fold in the grilled chicken sausage pieces, warming them through in the risotto.
Season with salt and pepper to taste and serve immediately, enjoying the rich creaminess with each savory bite.