Sausage Risotto
Indulge in the rich, comforting flavors of this Sausage Risotto, a hearty Italian-inspired dish that combines creamy Arborio rice with the savory goodness of Italian sausage. Perfectly seasoned with garlic, onion, and a splash of dry white wine, this recipe creates a velvety texture while layering bold, mouthwatering flavors. Slow-cooked with warm chicken stock and finished with butter and freshly grated Parmesan, every bite is a decadent blend of creaminess and subtle nuttiness. Topped with fresh parsley for a burst of color and freshness, this risotto is perfect for a cozy dinner or impressing guests with its restaurant-quality taste. Ready in under an hour, it’s an easy way to elevate your weeknight meals with simple yet satisfying ingredients! Keywords: sausage risotto recipe, creamy Arborio rice, Italian comfort food, Parmesan risotto, easy dinner ideas.
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Recipe Information
Ingredients
- 250 grams Italian sausage
- 300 grams Arborio rice
- 1 liter Chicken stock
- 120 milliliters Dry white wine
- 50 grams Parmesan cheese, grated
- 30 grams Butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the chicken stock in a saucepan and keep it warm over low heat.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium-high heat. Remove the casings from the Italian sausage and crumble it into the pan. Cook, stirring occasionally, for 5–7 minutes or until browned and cooked through. Transfer the sausage to a plate and set aside.
In the same pan, lower the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3–4 minutes, stirring, until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently, until fragrant.
Add the Arborio rice to the pan and stir well, allowing the grains to be coated in the oil and aromatics. Toast the rice for 2–3 minutes until the edges become slightly translucent.
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm chicken stock to the rice, one ladleful at a time. Stir frequently and allow each addition of stock to be absorbed before adding the next. Continue this process for about 20–25 minutes, or until the rice is tender but still has a slight bite, and the risotto has a creamy consistency.
When the rice is nearly cooked, stir the cooked sausage back into the pan. Season with salt and black pepper to taste.
Remove the pan from heat and stir in the butter and grated Parmesan cheese until melted and well combined. The risotto should be creamy and rich.
Garnish with chopped fresh parsley and serve immediately. Enjoy your Sausage Risotto!
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.8 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 747 mg | 57% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1254 mg | 27% | |
*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.
