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Easy Sausage Risotto

Easy Sausage Risotto

This Easy Sausage Risotto with Italian sausage is perfect. I already love risotto, but with the addition of sausage and peppers, it kicks the flavor factor way up. Not to mention, this recipe makes it super easy to attempt a risotto. Easy sausage risotto takes regular creamy risotto to the next flavor level. The hot sausage and sweet peppers come together to make this delicious comfort food.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 8 Servings

Calories: 678 kcal per serving

Ingredients

  • 5 cups - Chicken stock
  • 3 tablespoons - Butter
  • 2 tablespoons - Olive oil
  • 1 - Shallot
  • 3 cloves - Garlic
  • 2 cups - Arborio rice
  • 1 cup - White Wine
  • ¼ cup - Heavy cream
  • ¼ cup - Parmesan cheese
  • 1 tbsp - olive oil
  • 1 ½ pounds - Italian sausage
  • 1 - Red bell pepper
  • 1 - Green bell pepper
  • 1 - Onion
  • 1 clove - Garlic
  • 2 teaspoons - Italian seasoning
  • 2 tablespoons - Tomato paste
  • 1 cup - White Wine

Instructions

  1. In a large pot, bring chicken stock to a simmer over medium-low heat.
  2. In another large pot, heat oil and 2 tablespoons of butter over medium heat until melted.
  3. Sauté shallots and garlic until tender, being careful not to brown the shallots or garlic.
  4. Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
  5. Add wine to rice, stirring regularly.
  6. When wine is completely absorbed by the rice, add 1 cup of the hot stock.
  7. Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
  8. Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 tablespoon of butter, stirring until melted.
  9. Stir in cream until mixed well.
  10. Add any other cooked components at this time (proteins, vegetables, etc.)
  11. Season with salt and pepper to taste.
  12. Add olive oil to large skillet over medium-high heat. Add sausage, breaking it up into crumbles. Cook until the sausage is cooked through. Remove sausage from the pan.
  13. Leave 1 tablespoon of the rendered sausage fat in the pan and add peppers and onions. Sauté until soft and slightly browned. Add garlic, Italian seasoning, tomato paste, wine and cooked sausage.
  14. Let simmer for 5 minutes.
  15. Stir mixture into the prepared risotto. Top with grated Parmesan cheese and serve immediately.

Nutrition

Energy: 678 kcal | Total Fat: 37 g | Saturated: 14 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 91 mg | Total Carbs: 48 g | Fiber: 2 g | Sugars: 4 g | Proteins: 30 g | Sodium: 1,347 mg | Polyunsaturated: 5 g | Monounsaturated: 16 g

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