1lb Sweet Italian Turkey sausage (Kroger’s has Honeysuckle Farms )

2 tbs olive oil.

1 Onion diced

5-6 cups chicken broth warmed (Organic Pacific brand is gluten free)

1 yellow squash, peeled and chopped.

2 cups risotto.

chopped parsley.

Saute the onion and turkey sausage together in a medium sauce pan.  Remove the cooked onion and sausage from the pan.  Pour in risotto and just cover with broth.  When the broth is absorbed, put in a ladle full at a time slowly letting it absorb in by the rice. When the rice is almost ready, add the squash.  Pour in the last ladle, add the sausage and onion back in and finish heating through until the liquid has been absorbed by the rice.

*To make sure this is gluten free, check your sausage and broth labels. 

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