Quick Louisana Risotto

Yummy. I made this from what I had on hand and it was delicious.

Olive oil
4 hot link sausages, sliced in 1/4 inch rounds
1 garlic clove
2 cans Italian tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Baby bok choy, end cut off and separated

1 cup Arborio rice
2 cups of chicken broth

In a heavy-based saucepan that's large enough to hold the rice with plenty of room left over, cook the sausages in 2 tablespoons of the olive oil over medium heat until it's browned on both sides, about 5 minutes. Add garlic, cook 1 minute. Add Italian tomatoes, basil, oregano, thyme and bok choy (broccoli would be a good substitution). Mix well and allow to simmer as you prepare the rice.

Taste sauce. With the heat and sodium from the sausage you may not need to add any salt or pepper.

In a medium size pot (rice cooker works as well) add rice and broth. Cover and bring to a boil, then reduce to a low simmer for about 20 minutes. Remove from heat and let it set for about 5 minutes. Fluff with fork then add rice to sausage mixture. Cook on simmer for 5 minutes and serve. No problem letting it cook longer. The rice will absorb the flavor.