Sausage Brown Rice Risotto
Dive into the rich and hearty flavors of Sausage Brown Rice Risotto—a comforting twist on classic risotto that swaps traditional Arborio rice for wholesome brown rice. This one-pan dish features savory crumbled Italian sausage, aromatic sautéed onions and garlic, and a touch of dry white wine for depth. Slowly simmered with chicken or vegetable stock, the brown rice becomes irresistibly creamy while retaining a satisfying bite. Finished with a luxurious blend of Parmesan cheese and butter, this risotto is elevated with a garnish of fresh parsley for a bright, fresh touch. Perfect for cozy family dinners or as an impressive yet approachable option for guests, this recipe is an easy way to bring restaurant-quality flavor to your home kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces Italian sausage
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 cup brown rice
- 4 cups chicken or vegetable stock
- 0.5 cup dry white wine
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
Remove the casings from the sausage, if necessary, and crumble the meat into the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the skillet and set aside.
Add the remaining olive oil to the skillet and sauté the diced onion for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the brown rice, coating it in the oil and onion mixture. Toast the rice for 2 minutes, stirring frequently.
Pour in the white wine and cook until mostly absorbed, about 2-3 minutes, stirring constantly.
Begin adding the chicken or vegetable stock, 1 cup at a time, stirring frequently. Once the liquid is mostly absorbed, add another cup of stock. Continue this process for 35-40 minutes, until the rice is tender yet slightly chewy.
Return the cooked sausage to the skillet and stir to combine. Cook for an additional 5 minutes to warm the sausage.
Remove the skillet from the heat and stir in the butter, grated Parmesan cheese, salt, and black pepper. Mix well until the risotto is creamy.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 8758 mg | 381% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 614 mg | 47% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1704 mg | 36% | |
*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.
