Good morning I are going to share those Again looking for a eggplant and sausage risotto recipe that is appetizing The method of making it is very not difficult. Just need patience and persistence. So that eggplant and sausage risotto has aroma and taste that can arouse appetite.

In order for the taste of eggplant and sausage risotto, you need to do first from the type of ingredients, next selection of ingredients that are fresh to how to process and serve it. No need Confused if want prepare eggplant and sausage risotto delicious as long as you know the trick and how to make this dish able become treat very special.

Ingredients and seasonings used in make

1. Prepare 400 gr Arborio rice
2. Use 2 medium eggplants
3. Prepare 2 sausages
4. Take 1 onion
5. Use 1 bunch fresh basil
6. Take 4 tbsp olive oil
7. Prepare 1 pinch sugar
8. Use 180 ml white wine
9. Take salt
10. Prepare pepper
11. Use 2 tbsp butter
12. Prepare 100 gr grated parmesan cheese
13. Prepare 1-1,2 l chicken broth

Bring a large pot of water to a boil for pasta. Add sausage and brown, breaking it up as it cooks. Homemade Chicken Sausage and Eggplant Lasagna. I couldn't find a recipe for a healthy lasagna that I liked, so I made my own!

How to make:process Eggplant and sausage risotto:

1. Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
2. Slice the onion
3. Slice the sausages
4. Cut the basil leaves. Leave a few for decoration!
5. Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
6. Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
7. Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
8. Remove from the pan and put them with the sausages.
9. Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
10. Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
11. You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
12. Turn off the heat. Add the eggplants and sausages.
13. Now add the butter and the parmesan cheese and stir until well incorporated.
14. Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.
15. Done and ready to serve!

The chicken (or turkey) sausage is to die for and could be used in anything you would normally use italian sausage in. In a small bowl, mix the ricotta and parsley together. In a large pot of boiling salted water, cook the pasta until al dente. Once hot, add in the sausage. Stir frequently, breaking the sausages into small crumbled pieces and allowing to cook through.

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