Risotto with Sausage and Broccoli Rabe

This is another very simple, fresh recipe. The portions were a little small but light enough that you can eat a little extra. You’ll have a lot of pans going at once, so I definately reccomend getting all of your ingredients out and prepped before you start. Make sure to stir the rice as continuously as you can so it doesn’t stick to the bottom of the pot and burn.

3 c. FF chicken broth
1 T olive oil
1 onion, finely chopped
1/3 c. white wine
freshly ground black pepper
1.5 c. short grain rice
1/2 lb. (about 3 links) hot Italian sausage (either reduced fat, turkey, or chicken), casings removed
1/2 bunch broccoli rabe

Bring the broth to a boil. Reduce and keep at a simmer.

In a large pot, heat oil and sautee onion until soft and golden. Add wine, rice, pepper to taste, and half the broth. Stir until all liquid is absorbed (this will take around 10 minutes). Continue adding broth in 1/2 increments, until absorbed. The rice will be done when all of the broth is absorbed and the rice is soft and creamy (about 25 minutes from the start).

Meanwhile, cook the sausage in a pan sprayed with cooking spray. Crumble the sausage. Cook about 5 minutes, until done. Add the broccoli rabe and cover, until wilted (5 minutes).

Stir the sausage and broccoli rabe into the rice and serve.

Serves 6. 6 WW points each.


  1. Drew Bradburn says:

    Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species…

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