Italian Sausage Risotto
Indulge in a bowl of creamy, soul-warming Italian Sausage Risotto that perfectly marries bold flavor and comforting textures. This one-pot masterpiece features buttery Arborio rice cooked to perfection, each grain soaked in layers of savory goodness from sautéed Italian sausage, aromatic onions, and garlic. A splash of dry white wine adds depth, while grated Parmesan and a touch of fresh parsley deliver a luscious, cheesy finish. The gradual addition of warm chicken broth creates the signature creamy texture of risotto, enhanced by optional red pepper flakes for a hint of spice. Whether you opt for mild or spicy sausage, this 40-minute recipe ensures a restaurant-quality Italian dinner right at home. Perfect for entertaining or a cozy weeknight meal, serve it hot with extra Parmesan and parsley to impress your taste buds and guests alike! Keywords: creamy risotto recipe, Italian sausage risotto, homemade risotto, easy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Italian sausage (mild or spicy, casings removed)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 4 cups Chicken broth, warm
- 0.75 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 5-6 minutes. Remove the sausage and set it aside, leaving the drippings in the skillet.
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the Arborio rice, coating it thoroughly in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently, until the edges of the grains look translucent.
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice, about 2-3 minutes.
Begin adding the warm chicken broth, one ladleful (approximately 1/2 cup) at a time, stirring continuously. Wait for each addition of broth to be almost completely absorbed before adding the next. This process will take about 20-25 minutes. The rice should become tender and creamy.
Stir the cooked sausage back into the risotto along with the Parmesan cheese, remaining 1 tablespoon of butter, parsley, salt, and black pepper. If using red pepper flakes, add them now as well.
Taste and adjust seasoning if needed. If the risotto is too thick, add a small amount of extra broth to reach your desired consistency.
Serve immediately, garnished with additional Parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
