Grandma Leone used to cook this meal and always called it “Risot”. Although she was French, her husband Si (short for Simon) Ellos was Italian, so we assume she was trying to cook risotto, an Italian rice dish. I remember this meal being served on rice when Grandma made it, but by the time I got the recipe from my mom, she had started serving it on rotini noodles. We always begged to eat on her good dishes, and she always said “yes”. Now I’ve inherited what’s left of her dishes. Virtually every plate has been broken and glued back together. Now I miss my grandma whenever I see them.
My favorite grocery store has stopped carrying Italian turkey sausage. I could switch to pork sausage, I know, but it’s so much higher in saturated fat. So instead I’ve been making my own Italian sausage seasoning and mixing it in to plain ground turkey as it browns. It’s a pretty good substitute. But it is an extra step, so I hope you can find Italian turkey sausage where you live. My grocery store does have a lot of green chile, locally made salsa, and a huge assortment of tortillas, so it’s not all bad.
Risot
Ingredients
- 1 15 oz. can beef or chicken broth
- 1 15 oz. can diced tomatoes with Italian seasoning
- 1 cup chopped carrots
- 2 stalks chopped celery
- 1 chopped green pepper
- 1/2 bag frozen Italian green beans optional
- 1 can sliced mushrooms
- 1 lb. Italian turkey sausage
- 1 teaspoon Italian seasoning
Instructions
- Take the turkey sausage out of its casing and brown it in a deep 12 in. skillet. Drain the fat.
- Add everything else, and cook until the veggies are tender and green beans are hot, about 15-20 minutes.
- Serve over rotini noodles (or rice), and top with grated parmesan cheese.
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