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Sausage Risotto

- 1 lb Italian sausage
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish

1. In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the diced onion and garlic. Cook until the onion is soft and translucent.
3. Add the Arborio rice to the skillet and toast for 2-3 minutes.
4. Deglaze the skillet with white wine, stirring constantly until the wine is absorbed.
5. Gradually add the chicken or vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. Once all the broth has been absorbed and the rice is creamy and cooked al dente, stir in the cooked sausage and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley. Enjoy!

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