Luganega Rice Skillet

Ingredients

• 500g (1.1 lb) Luganega sausage, casings removed 500g (1.1 lb) Luganega sausage, casings removed
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the Luganega sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the Arborio rice to the skillet and stir to coat it with the onion and garlic mixture.
4. 4.
   Pour in the white wine and cook until it has evaporated.
5. 5.
   Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
6. 6.
   Stir in the dried thyme, dried oregano, salt, and pepper.
7. 7.
   Return the cooked Luganega sausage to the skillet and mix well with the rice.
8. 8.
   Cover the skillet and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the flavors.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Luganega sausage — Make sure to remove the casings before cooking. If Luganega sausage is not available, you can substitute it with any other coarsely ground pork sausage seasoned with Italian herbs and spices.

Tips & Tricks

• For a spicier version, use hot Luganega sausage or add red pepper flakes to the skillet.
• If you prefer a creamier texture, stir in a tablespoon of butter or grated Parmesan cheese before serving.
• Feel free to add vegetables like bell peppers or mushrooms to the skillet for extra flavor and nutrition.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
• Serve the Luganega Rice Skillet with a side of crusty bread to soak up the delicious juices.

Serving advice

Serve the Luganega Rice Skillet as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Luganega Rice Skillet with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic skillet or a deep serving dish to showcase the beautiful combination of sausage and rice.