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Sausage Risotto Recipe

August 3, 2015 By admin 3 comments

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Sausage risotto is so easy to make, I can’t believe that I was afraid to try it.  I used to think risotto is a hard, labor intensive dish, drizzled in truffle oil, withthe consistency of thick oatmeal.  I would watch Giada or Rachel make it on TV, and they made it look SO easy.
So, I added it to the list of things I thought I couldn’t make.  It was at #6, right after a turkey and right before homemade sourdough bread.
See, I have had this mental list of things I have tried or am afraid to try to cook in fear that I might fail.  1 or 2 of my Top Ten Will Most Likely Fail List items I have never had the gumption to try….until now.
Easy Sausage Risotto Recipe - People think that risotto is hard to make, but it's really not hard at all. Get this delicious recipe with step-by-step directions at basilmomma.com
A few months I came across a recipe online that looked so good I had to try it…that night.  The problem is it was risotto.  That’s number 6 on my Will Fail list.  I decided to buck up and dive in.  After making some changes to some of the more caloric items I was ready to start making sausage risotto.
  • Saute your vegetables and meat…
cooking ingredients for sausage risotto recipe
  • Add rice, wine and butter and about 1/3 of your liquid, stirring as it simmers. As it absorbs, you’ll add 1/4 cup of liquid at a time until you’ve used up all of the stock.
Adding the rice to the sausage risotto recipe
Sausage risotto recipe, cooking in a pan
  • By the time you have added all of your broth/stock it should have taken maybe 5 minutes. Lower the heat to your lowest setting and add the peas and Parmesan cheese.

Adding peas to sausage risotto recipe

 

 

  • Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese. Serve immediately.
 Sasuage Risotto Recipe from Basilmomma.com - Making risotto isn't as hard as it looks. Use these step-by-step instructions to learn how to make risotto easily.

That night, a new family favorite was born – this easy sausage risotto recipe!

I hope you like this sausage risotto as much as we do. It is the perfect 1 skillet meal for a cold night.  This makes more than enough for a main dish for my family with a little left over.  If you like this sausage risotto, you should check out my asparagus risotto recipe, too!
Asparagus Risotto Recipe from Basilmomma.com
Do you have a food or recipe to try on your culinary bucket list? Use the comments below and let me know what it is!
Heather Tallman

Total Servings 6

Sausage Risotto Recipe

This risotto recipe is really easy to make and it can be used as a main dish or even a side dish.

5 minPrep (inc. refrigeration & rest time)

20 minCook Time

25 minTotal Time

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Ingredients

  • 1 TB olive oil
  • 2 pounds of chicken or turkey sausage ( I normally use Al Fresco brand sweet Italian chicken sausage)
  • 1 1/2 C finely chopped sweet onion
  • 3-4 cloves minced garlic
  • 1 tsp dried thyme
  • 1 3/4 C arborio rice.
  • 1 1/2 C dry white wine such as a Chardonnay. (Use one that you like to drink)
  • 5 1/4 C chicken stock or low sodium broth
  • 1 1/2 C frozen petite sweet peas
  • 2 TB butter
  • 1 C fresh Parmesan cheese

Instructions

  1. In a heavy non stick skillet or dutch oven heat olive oil on medium and add onion and meat. Saute until onion is translucent, about 5 minutes.
  2. Add Garlic and thyme and saute until garlic is fragrant , about 30 seconds.
  3. Add rice, wine and 2 TB butter and stir 1-2 minutes or until wine is absorbed.
  4. Stir in 3 C broth. Lower heat to medium-low and simmer….and stir…and stir….you can’t really leave this dish for long. Simmer uncovered until broth is absorbed and is looking thick and creamy. Continue adding the broth 1/4 C at a time letting each absorb before adding the next. Continue to stir. By the time you have added all of your broth/stock it should have taken maybe 5 minutes. Lower the heat to your lowest setting and add the peas.
  5. Fold the peas into the hot and saucy mix and add 1/2 of the Parmesan. Continue to gently stir for another minute and add a few cracks of fresh pepper.
  6. Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese. Serve immediately.
Recipe Type: Main
7.6.6
186
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Filed Under: Recipes Tagged With: Chardonnay, cheese, Main Dish, parmesan, peas, rice, Risotto, sausage, side dish recipes, Weeknight Dinners, white wine

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Comments

3 responses to “Sausage Risotto Recipe”

  1. Mike@ The Culinary Lens says:
    August 9, 2011 at 8:38 pm
    I actually read this post before and I am surprised I had not commented on it. Risotto could easily become a dish that tops your dinner party list. People are always so impressed and the possibilities are endless. Winter squash risotto served in the scooped out shell and on and on..
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  2. alittlelunch.com says:
    August 10, 2011 at 3:45 am
    Heather, this risotto would definitely give "The Thinker" something to think about! :) I, too, read this post previously and don't have any excuse for the lack of a comment -- it made me think YUM when I read it the first time and I'm SO glad you posted it at Mike's Culinary Lens get-together! Love your bucket list! Did you ever end up making a turkey? Glad you tried risotto!
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  3. Food Jaunts says:
    August 18, 2011 at 6:48 pm
    I love risotto and yeah, it is surprisingly easy but something you serve guests and they're always so amazed by it. Love your version - you really can't go wrong with sausage and peas (two of my favorite things). PS - Found your blog via The Culinary Lens, I'll be watching for more of your posts!
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