Potato “Risotto” with Sausage and Broccoli
Makes 4 servings
Notes: While not made with rice, this dish achieves a surprisingly creamy, risotto-like texture with frozen shredded potatoes.
3/4 pound uncooked chicken-apple sausages
3 cups (about 1/2 lb.) broccoli florets
5 cups frozen hash-brown-cut (shredded) potatoes
1 onion (about 1/2 lb.), peeled and finely chopped
1 tablespoon chopped fresh sage leaves
2 1/2 cups nonfat milk
Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.
Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.
Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.
- Amount Per Serving
- Calories 475Calories from Fat 30
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4.4g23%
- Cholesterol 79mg27%
- Sodium 757mg32%
- Total Carbohydrate 62g21%
- Dietary Fiber 6.5g26%
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.