Italian Sausage Risotto Bowl
Creamy risotto studded with Italian sausage, sun-dried tomatoes, and fresh basil for a rich and elegant bowl.
Ingredients (serves 4)
- 12 oz sausage
- 1.5 cups rice
- 1/2 cup sun-dried tomatoes
- 4 cups chicken stock
- 1 onion
- 3 garlic cloves
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 2 tablespoons butter
- basil
- salt
- black pepper
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Save this recipeInstructions
- 1
Heat butter in a large saucepan over medium heat. Brown crumbled sausage until no pink remains, about 6 minutes. Remove and set aside.
- 2
In the same pan, sauté diced onion and minced garlic until soft, about 2 minutes.
- 3
Add rice and toast for 2 minutes, stirring constantly.
- 4
Pour in white wine and stir until mostly absorbed, about 2 minutes.
- 5
Add stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next, about 18 minutes total.
- 6
Stir in cooked sausage, sun-dried tomatoes, heavy cream, and parmesan. Cook for 2 minutes until creamy. Season with salt and pepper, garnish with fresh basil.
