Newly named as Sadia's ambassador, Brazilians' favorite food brand*, Rebeca Andrade gives “her jumps in the kitchen” and learns to make her favorite recipes, with Brazilians, with the help of Sadi.A.'s love intelligence, chatbot of Brand that offers over 400 recipes. One of them is this delicious risotto of sausage, tomato and arugula !!!
How to make sausage risotto, tomatoes and arugula
In a pan, brown the sausages in their own fat; Add the margarine and onion and let it brown. Add the rice and sauté quickly; Add the wine and let it evaporate. Gradually, add the vegetable stock, stirring nonstop until the rice is “al dente” (not too hard, not too soft). Add the tomato and cook for a few more moments, without stopping. The rice should be creamy, but without excess liquid. Turn off the heat, season with salt and pepper and add the arugula. Serve next.
Ingredients
- 5 sliced sliced saddia tuscan sausage buds
- 1 peeled onion and cut into small cubes
- 1 cup of rice to risotto (arboreo or carnaroli)
- 1 cup of dry white wine
- 2 and ½ cups of hot vegetable broth (preferably homemade)
- 2 Tomatoes without skin and without seeds cut into small cubes
- Salt to taste
- Chopped finger pepper to taste
- ½ pack of chopped arugula
- 1 tablespoon of margarine quarty creamy unsalted
Measurement Conversion Table
Preparation mode
- In a pan, brown the sausages in their own fat; Add the margarine and onion and let it brown.
- Add the rice and sauté quickly; Add the wine and let it evaporate.
- Gradually, add the vegetable stock, stirring nonstop until the rice is “al dente” (not too hard, not too soft).
- Add the tomatoes and cook for a few more moments, without stopping.
- The rice should be creamy, but without excess liquid.
- Turn off the heat, season with salt and pepper and add the arugula.
- Serve next.
Yield: 4 portions
Preparation Time: 40 minutes
