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Sausage Risotto

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  Fennel sausage/Italian style sausage 12 Ounce
  Butter 4 Tablespoon
  Onion 1⁄4 Cup (4 tbs), finley chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Arborio rice 2 Cup (32 tbs)

1. Cut sausage into 1/2-inch pieces and place in a small frying pan with 2 tablespoons water. Cook covered over medium-low heat, turning, 5 to 7 minutes, or until lightly browned. With a slotted spoon, remove sausages and drain on paper towels.
2. In a large heavy saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and cook 2 to 3 minutes, or until softened. Add sausage meat and cook 1 to 2 minutes to reheat. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in rice to coat evenly. Add 2 cups stock and cook, stirring, until absorbed, 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in remaining 2 tablespoons butter, Parmesan cheese, and parsley.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2650 Calories from Fat 1238

% Daily Value*

Total Fat 139 g213.4%

Saturated Fat 60.8 g304.2%

Trans Fat 0 g

Cholesterol 309 mg103%

Sodium 2710.8 mg113%

Total Carbohydrates 305 g101.6%

Dietary Fiber 6.7 g26.7%

Sugars 31.1 g

Protein 43 g86%

Vitamin A 54% Vitamin C 16.9%

Calcium 38.8% Iron 49.3%

*Based on a 2000 Calorie diet

Sausage Risotto Recipe