1/4cupgrated Parmesan cheeseplus additional for garnishing
1Tbspbutter
Instructions
Preheat the oven to 350°F. Spread the pine nuts on a baking sheet in a single layer. Roast in the oven for 5-7 minutes until lightly golden. Remove and cool.
In a large skillet over medium-high heat cook the onion and red bell pepper in a couple of drizzles of olive oil. Cook for 5 minutes until softened and beginning to brown.
Add the garlic to the skillet cooking for 1 minute or until fragrant.
Add the sausage. Continue to cook over medium-high heat until no pink remains. Drain all but 2 Tbsp drippings from the pan.
Add the uncooked rice to the sausage and stir to coat with the drippings. Cook for 1-2 minutes to allow the rice to brown slightly.
Add chicken broth, 1 Tbsp chopped parsley, Italian seasoning, garlic salt and crushed red pepper flakes, mixing to combine.
Bring to a boil, then immediately lower the heat to simmer. Simmer covered for 25 minutes or until the rice is tender and the liquid has been absorbed.
Remove from the heat. Rest for 5 minutes covered on the counter.
Just before serving mix-in the Parmesan cheese, butter and remaining parsley. Stir well.
Serve immediately garnished with toasted pine nuts and a sprinkle of additional Parmesan cheese.