Sausage & Tomato Risotto with Roasted Asparagus

Risotto is one of those things that looks like it's nearly impossible to make. In reality, with a little patience and very few ingredients, it comes together with ease. Risotto can be made any time of year by just varying the add ins with seasonal ingredients. For a lighter summer risotto, I chose to add in turkey sausage and tomato and pair it with roasted asparagus. Regardless of what you choose to add in, the base recipe remains the same. Another favorite summer variation includes peas and shrimp. The creamy, cheesy goodness is simply irresistible and it's a recipe I return to time and time again.

What you'll need...
1 cup of arborio rice
1/2 cup of white wine
4 cups of chicken stock
1 shallot chopped
2 cloves of garlic finely chopped
2 tablespoons of butter or olive oil
3/4 cup of shredded Parmesan cheese
*(3 turkey sausage links and 1 cup of chopped heirloom tomatoes were used in this version)

What to do...
Heat olive oil (or butter) in a large pot over medium heat
Add shallots to pan and cook until translucent (about 3 minutes)
Add garlic and cook for an additional minute
Pour in dry arborio rice and coat with oil/butter base for about 1 minute
Pour in white wine and stir until wine reduces by half
Add 1/2 cup of chicken stock and cook until the rice absorbs the majority of the liquid, stir continually
Repeat this step by adding 1/2 cup of chicken stock at a time, constantly stirring until the entire 4 cups of chicken stock has been absorbed (this will take about a half hour so here's where the patience comes in!)
Remove from heat and add Parmesan cheese a little at a time until completely melted
At this time, add any ingredients that have been prepared separately
*For the turkey sausage and tomato version - brown sausage and chopped tomatoes in pan over medium high heat until sausage is cooked through

Lastly, for simply delicious roasted asparagus follow three easy steps:
1. Chop one inch from the bottom of purchased asparagus and place on baking sheet
2. Coat with 1 tablespoon of olive oil, salt and pepper to taste
3. Bake in 400 degree oven for 10 minutes