Risotto with Italian Sausage
Indulge in the rich and comforting flavors of Risotto with Italian Sausage, a savory one-pot dish perfect for cozy weeknight dinners or impressive dinner parties. This creamy Italian classic features plump Arborio rice cooked to perfection in warm chicken stock, infused with dry white wine for a subtle tang. Crumbled Italian sausage brings a burst of hearty, savory flavor, while finely sautéed onions and garlic create a fragrant base. A generous finishing touch of Parmesan cheese and butter elevates the dish to luxurious creaminess, balanced by fresh parsley for a bright, herby contrast. Ready in just 45 minutes, this easy yet elegant risotto is a perfect example of simple, high-quality ingredients coming together for an unforgettable meal. Serve it steaming hot and watch it bring smiles to your table!
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Recipe Information
Ingredients
- 300 grams Italian sausage
- 1.5 cups Arborio rice
- 4 cups Chicken stock
- 0.5 cups Dry white wine
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.75 cups Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Heat the chicken stock in a medium saucepan and keep it warm over low heat.
Remove the casings from the Italian sausage (if applicable) and crumble it into small pieces.
Finely chop the yellow onion and mince the garlic cloves.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the crumbled sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Once melted, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the Arborio rice to the skillet and stir to coat it evenly in the oil and butter. Toast the rice for 2 minutes, stirring frequently.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Add 1 ladle of warm chicken stock (about 1/2 cup) to the rice and stir continuously until the liquid is absorbed.
Continue adding the stock, 1 ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This should take about 18-20 minutes.
When the rice is creamy and al dente, stir in the cooked sausage, the remaining 1 tablespoon of butter, and Parmesan cheese. Mix until the cheese is melted and the sausage is evenly distributed.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley. Enjoy your risotto with Italian sausage!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4479 mg | 195% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.5 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 880 mg | 68% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1379 mg | 29% | |
*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.
