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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Never chain your dogs together with sausages. One must accustom one's self to be bored."
-John Berger, Novelist

The refrigerator light goes on...

I always look for sausages that are made as freshly as possible and with no preservatives. If I am only going to use one or two links and there will leftovers, I freeze the extra. They don't take long to thaw and you can put them in the fridge before going to work so they'll be ready for dinner. Look for sausages that are lower in salt. The ones that I used for this recipe had no preservatives and contained about 200 mg of sodium per ounce.

Tomato Paste

It is rare that a recipe will call for a whole can of tomato paste. Buying tomato paste in a tube allows you to squeeze out the amount that you need and seal the container. After dozens and dozens of moldy cans of tomato paste, I have learned my lesson and this is one of the staples that I keep extra of in my pantry.

Tomato paste usually contains a fair amount of sodium. I have not seen tomato paste in a tube in a low-sodium version.

1 Tbsp. tomato paste = 14 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 3g carbohydrates, 129mg sodium, 0mg cholesterol

Risotto with Italian Sausage

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe makes great leftovers.

1 tsp	olive oil
2 cloves	garlic (minced)
3 ounces	Italian sausage
6 large	green onions (sliced crosswise)
1/2 cup	arborio rice
1 Tbsp	tomato paste
	fresh ground black pepper (to taste)
3 cups	water
8 ounces	Swiss chard
1 Tbsp	fresh oregano
1 ounce	semi-soft goat cheese

Place the olive oil in a medium skillet over medium high heat. Add the garlic and cook for about one minute, stirring frequently.

Slice the sausage link lengthwise and then crosswise into thin half discs. Add the sausage to the pan and cook for about 2 minutes stirring frequently.

Add the white part of the green onion and cook for about a minute.

Add the Arborio rice and cook for one minute.

Add the tomato paste, pepper and water. Stir and reduce the heat to a simmer. Cook for about 20 minutes until the rice is slightly soft but not mushy.

Increase the heat to medium and stir in the chard, oregano and goat cheese.

Cook for about 4 minutes until the chard is wilted and the goat cheese is melted. Serve.