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Italian Sausage Risotto al Basil
A glazed Italian sausage risotto with artichoke hearts, eggplant and basil, finished with fresh basil and parmesan, served over spaghetti.
Ingredients
Instructions
Season the Italian sausage and simmer it over medium-high heat until well browned, about 10 minutes.
Add the artichoke hearts, eggplant and basil, cooking until softened, about 8 minutes.
Stir in the fresh basil and parmesan for 4 minutes.
Cook the spaghetti separately and drain.
Let the sausage simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the spaghetti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
