Description
A creamy sausage tomato risotto with rich savory flavor, tender rice, and a bright tomato finish. It is comforting, hearty, and perfect for an easy dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup crushed tomatoes
- 4 cups chicken stock, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess grease if needed.
- Add the onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
- Add the Arborio rice and stir for 1 to 2 minutes until lightly toasted and coated in the fat.
- Pour in the white wine and cook, stirring, until mostly absorbed.
- Stir in the crushed tomatoes. Add the warm chicken stock one ladle at a time, stirring often and allowing most of the liquid to absorb before adding more.
- Continue adding stock and stirring until the rice is creamy and tender with a slight bite, about 20 to 25 minutes total.
- Turn off the heat and stir in the Parmesan cheese, butter, salt, and black pepper. Adjust seasoning to taste.
- Serve hot, topped with chopped basil or parsley and extra Parmesan if desired.
Notes
- Use mild or spicy Italian sausage depending on your preference.
- Warm stock helps the risotto cook evenly and stay creamy.
- For a richer finish, add extra Parmesan just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of stock or water to loosen the texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
