ITALIAN SAUSAGE RISOTTO

3/4 pound Italian sausage links, cut into 1-inch pieces
1 (14 1/2 ounce) ready-to-serve beef broth
1 cup uncooked regular rice
1 (2 ounce) jar diced pimiento, drained
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (9 ounce) pkg Green Giant Harvest Fresh frozen cut broccoli, thawed
2 tablespoons grated parmesan cheese

Cook sausage in large skillet over medium-high heat for 3 to 5 minutes or until well browned, stirring occasionally; drain.

Add broth, rice, pimiento, garlic powder and pepper. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Stir in broccoli; cover. Simmer an additional 10 minutes or until liquid is absorbed and broccoli is tender, stirring occasionally. Sprinkle with cheese.

Makes 4 servings (1 1/4 cup each)
Source: Pillsbury Classic Shortcut Suppers, February 1995