Risotto Torte with Broccoli, Spinach, and Sweet Italian Sausage
After having quite the fun time (NOT) trying to update my blog while my laptop was out of commission, I decided to shelve it until I could get things running again. I’m happy to say that as of today, March 12th, 2009 @ 3:15 pm CST, I have my laptop back up and running again!
I had quite a few leftover vegetables and I was looking for a delicious way to use them. I stumbled across a recipe for a Risotto Torte online, and decided to add in some vegetables for me, and some protein for my husband in the form of italian sausage. You can use mild or sweet, but I just happened to have sweet italian sausage on hand. The result is a light, fluffy risotto, with many satisfying flavours.
- 4 oz. broccoli, cut into small florets
- 4 oz. spinach
- 4 oz. sweet italian sausage, casings removed
- 1/2 C dry white wine
- 1/2 and onion, chopped
- 1 sweet bell pepper, chopped
- 4 1/2 cups stock
- 2 garlic cloves, crushed
- 4 oz. Parmesan, coarsely grated
- 4 eggs, separated
- 2 Tbs. olive oil
- salt and ground black pepper
- 4 Tbs. butter
- oil for greasing
- chopped parsley, for garnish (optional)
- 1 1/4 cups Arborio rice
Allow the torte to cool in the pan, then chill if serving cold.
Run a knife around pan and shake out onto serving plate.
Garnish with chopped parsley or sliced tomatoes, if desired.