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Time: 25 mins

Chicken Sausage Barley Risotto With Rapini And Sun Dried Tomatoes
Here we substitute barley for the classic Aborio rice. Risotto works as a base with all sorts of vegetables, but we sure do love our rapini. For a healthier option, substitute 1 pound of chopped chicken breast for the sausage; if you do this, we suggest doubling the amount of herbs used and adding a touch of sea salt.

Posted by comewecreate • Published 21st November 2015 • See comewecreate's 7 projects »

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OH! Its the Domo :3 favorited Chicken Sausage Barley Risotto With Rapini And Sun Dried Tomatoes 28 Jul 02:11
comewecreate published their project Chicken Sausage Barley Risotto With Rapini And Sun Dried Tomatoes 21 Nov 06:00

Step 1
In a medium saucepan, heat the chicken stock over medium heat. In a large pot over medium heat, warm the olive oil and sauté the chicken sausage for about 4 minutes, until it begins to lightly brown.
Step 2
Add the garlic, rapini, and sun-dried tomatoes, and sauté for about 5 minutes, until rapini begins to soften.
Step 3
Add the barley, parsley, basil, red pepper flakes, fennel seeds, black pepper, to taste, and chardonnay, and stir.
Step 4
Add 1⁄2 cup of the hot chicken stock, stirring constantly until all of the liquid has been absorbed.
Step 5
Continue to stir and add hot stock in small amounts until the barley mixture is creamy and al dente.
Step 6
Remove from the heat, add the Manchego cheese and black pepper to taste, and serve immediately.