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In a medium saucepan, combine the contents of the DeLallo Quick Cook Cheese Risotto plus two cups of water. Bring to a boil, then reduce the heat and let this simmer on low for about 15 minutes. Twenty if you need it. Stir often to make sure nothing sticks! Once the rice is creamy and tender, flip the heat off. Stir in the butter and parmesan. Taste that. SO GOOD. SOOOOO GOOD.
In the meantime, add 2-3 Tbs. of the sun-dried tomato oil to a large skillet. Add your Italian sausage to the skillet and brown with a wooden spoon until cooked through, about six minutes. Add the jar of sun-dried tomatoes to the skillet and sauté a minute or two, just to warm it through.
Divide the risotto among two shallow dinner bowls and top with the browned sausage and tomatoes. Garnish with parsley and extra parmesan.
Serve immediately!
Serves two.
*you’re cooking a whole pound of sausage, so if you want to prep two boxes of risotto, go for it. Just up the butter and cheese. Otherwise two sausage links and half the sun-dried tomato jar will suffice!