Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
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!
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
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
- 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.
- Add Garlic and thyme and saute until garlic is fragrant , about 30 seconds.
- Add rice, wine and 2 TB butter and stir 1-2 minutes or until wine is absorbed.
- 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.
- 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.
- Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese. Serve immediately.
7.6.6
186
https://basilmomma.com/2015/08/cooking-bucket-list.html/All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.
