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.
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…
- 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.
- 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.
- Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese. Serve immediately.
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!
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!