Risotto Provencal


1 T. olive oil
1 cup onion, diced (about half of a large)
2 cloves garlic, minced
8 oz. of chicken or turkey Italian sausage
1 sm. zucchini
2 c. diced eggplant (1/2 of average size)
1 sm. can of petite diced tomatoes, drained
½ tsp. thyme
½ tsp. oregano
¼ tsp. crushed red pepper
3 c. cooked brown rice
½ c. chicken or vegetable broth
1 c. grated jack cheese (or Italian blend)


1. Heat skillet to medium low. Add oil and tip to coat the bottom of the skillet.

2. Add the onions, garlic, eggplant and zucchini and cook for 5-6 minutes with the lidon, stirring occasionally.

3. Turn the heat up to medium, add the sausage and cook until most of the pink is gone, breaking it into small pieces with the spatula.

4. Add the tomatoes, rice, herbs and broth and turn the heat to medium high. Stir to evenly mix and simmer until most of the liquid is absorbed.

5. Turn off the heat. Add the cheese and stir to a creamy consistency. Taste and adjust seasoning if necessary.