Italian Chicken Sausage Risotto

Italian Chicken Sausage Risotto

110 Reviews 32 Pics
  • Prep

    45 m
  • Ready In

    45 m
Recipe by  al fresco all natural

“Sweet Italian chicken sausage, sweet onions, garlic and thyme are sauteed together as the savory base for this creamy risotto dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
  2. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper. Garnish with parsley and additional cheese. Serve immediately.

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Reviews (110)

Rate This Recipe
deliverygrl
38

deliverygrl

Oh my gosh! So good! I didn't have risotto, so I just used regular rice. I used fresh basil and rosemary and included some chopped bell peppers with the onion. MMMMMM! I'd definitely make this again!

Muh-Manda
30

Muh-Manda

So I made this last night & made it just like the directions said & once I added the chicken broth i was concerned about us eating chicken soup with uncooked rice. I think the wording of the direction is off but after letting it cook down for twice the amount it pulled itself together for a great meal, also ingredients did not include the parsley & parmesan cheese it calls for in directions.

MAMAGOTCHA
29

MAMAGOTCHA

Nice simple intro to risotto if you're intimidated by it (like I was for years). Coincidentally, one box of Pacific Organic Chicken Broth equals three and one half cups... how convenient! I subbed fresh limas for the peas (and added them after the first 3 c. of broth but before the additional broth), and added a couple Tbsp. of butter just before adding the rice for a nuttier flavor. This was SOOOO GOOD! Takes a little time (closer to an hour for me) but so worth it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 587 cal
  • 29%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 70.8 g
  • 23%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

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