1 small (1/4 lb.) onion, chopped
1 tsp olive oil or salad oil
1 clove garlic, minced or pressed
1 hot or mild Italian turkey sausage (about 1/4 lb.) casings removed
1 1/2 cups regular-strength chicken broth, heat to boiling
2 large (about 10 oz total) Roma-type tomatoes, cored and chopped
1/2 cup short-or medium-grain white rice
1/4 cup dry white wine
about 1/4 cup grated Parmesan cheese
minced parsley
In a 1- to 1 1/2-quart microwave-safe casserole, combine onion, oil and garlic. Cook in a microwave oven on full power (100 percent) until onion is very limp, about 3 minutes. Crumble sausage into casserole. Cook on full power until sausage is no longer pink, about 3 minutes; stir mixture once after 2 minutes.
Add hot broth to casserole with tomatoes, rice and wine. Cover casserole with plastic wrap. Cook on full power until liquid is absorbed and rice is tender to bite, about 15 minutes; stir every 5 minutes. Stir in 1/4 cup cheese.
Serve risotto sprinkled with parsley and extra cheese to taste.
Serves 2.
