One Pan Chicken Sausage and Risotto Skillet

0 Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 5–6 minutes until golden brown.
1 In the same skillet, add the diced onion. Sauté for 3 minutes, until translucent. Add the garlic and cook for 30 seconds more.
2 Stir in the Arborio rice and toast for 1–2 minutes to enhance the flavor.
3 Pour in 1 cup of chicken broth and stir until mostly absorbed. Continue adding broth, one cup at a time, stirring occasionally, until the rice is creamy and tender (about 18 minutes total).
4 During the final 5 minutes of cooking, add the chopped broccoli and return the sausage to the skillet. The broccoli will turn bright green and tender as the risotto finishes.
5 Stir in Parmesan cheese, andseason with salt and pepper to taste. Serve warm, garnished with parsley if desired.