Total Calories: 1,684
Flour rabbit, brown in a 12”, deep Dutch oven until golden brown. Remove from oven and set aside. Add leeks, bacon, and sausage to drippings from rabbit. Sauté until golden brown. Add mushrooms, and sauté 3 to 4 minutes. Add risotto, half of the broth, and return the rabbit to the oven. Simmer until the broth is absorbed. Add more broth as needed until risotto is tender. Add asparagus, peppers, and tomato. Serve topped with cheese and fresh basil.
Serves 4 to 6
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