Risotto with Sausage and Cranberry Borlotti Beans
Indulge in the comforting flavors of this hearty Risotto with Sausage and Cranberry Borlotti Beans, a dish that masterfully combines creamy Arborio rice with savory Italian sausage and tender, nutty borlotti beans. Infused with the rich aroma of rosemary and finished with a luxurious blend of Parmesan cheese and butter, this risotto achieves a perfect balance of flavor and texture. A splash of dry white wine adds a subtle acidity, while the slow addition of warm stock ensures the rice reaches creamy perfection. Perfect for cozy dinners or entertaining guests, this one-pan recipe is both satisfying and elegant, garnished with fresh parsley for a pop of color and freshness. Ideal for weeknights or special occasions, it’s an irresistible twist on traditional risotto that’s sure to become a favorite.
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Recipe Information
Ingredients
- 300 grams Italian sausage (mild or spicy, casing removed)
- 200 grams Cranberry borlotti beans (cooked or canned, drained and rinsed)
- 300 grams Arborio rice
- 1.2 liters Chicken or vegetable stock (warm)
- 1 large White onion (finely diced)
- 2 Garlic cloves (minced)
- 125 milliliters Dry white wine
- 50 grams Unsalted butter
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary (finely chopped)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the chicken or vegetable stock in a medium saucepan and keep it warm on low heat.
In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage and set it aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and sauté the finely diced onion for about 3 minutes, or until translucent.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Stir in the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
Pour in the white wine and cook, stirring, until it has been absorbed by the rice.
Begin adding the warm stock, one ladle at a time, to the rice. Stir frequently, letting each addition of stock absorb fully before adding the next ladle. This process will take about 20-25 minutes.
At the halfway point of cooking the rice, stir in the reserved cooked sausage and cranberry borlotti beans.
Continue cooking and adding stock until the rice is creamy and al dente (firm to the bite), and most of the stock has been used (you may not need all of it).
Once the rice is fully cooked, stir in the butter, grated Parmesan cheese, and rosemary. Mix well until the butter and cheese have melted into the risotto.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 10121 mg | 440% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 16.0 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2364 mg | 50% | |
*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.
