Try out our Italian Chicken Sausage Risotto recipe today! This dish features creamy arborio rice slowly cooked with savory chicken sausage, broth, and Parmesan cheese.
Prep Time 10 Min | Cook Time 40 Min | Serves 4
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- 5 cups chicken broth
- 1 lb chicken sausage links
- 3/4 cup Parmesan cheese, grated
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 2 oz fresh parsley, for garnish
Directions
- Add the chicken broth to a small saucepan and warm over low heat until hot but not boiling. Keep it on low to stay warm while you prepare the risotto.
- Slice or crumble the chicken sausage into small pieces before cooking. If your sausage is in casings, use a knife to slice lengthwise down each link and peel off the casing, then break the sausage into small pieces.
- Heat olive oil in a large skillet over medium heat. Cook the sausage until browned and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter and sauté the diced onion for about 4-5 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the arborio rice and cook for 1-2 minutes to lightly toast it. Pour in the white wine and stir until it is mostly absorbed.
- Begin adding warm chicken broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process for 15 minutes until the rice is tender and creamy.
- Stir the cooked sausage back into the risotto along with the grated Parmesan. Season with salt and black pepper, then finish with fresh parsley before serving.
- Enjoy!