Italian Chicken Sausage Risotto Recipe - Allrecipes.com
Italian Chicken Sausage Risotto  Recipe
  • READY IN 45 mins

Italian Chicken Sausage Risotto

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 45 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2010

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!

 
Most Helpful Critical Review
Jan 31, 2011

I really wanted to like this, but it was just okay. I could barely detect the thyme, and it was pretty gloppy.

 
Apr 01, 2010

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!

 
Nov 30, 2010

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.

 
Oct 11, 2010

I've never made risotto before, this was an excellent recipe to try! I didn't add peas but tried to stick to this as much as possible. Everyone was impressed! I prepped everything first and had it ready to add as I went along to make life easier. I will definitely make it again! Thank you!

 
May 24, 2010

I made this using mild italian sausage since that's what I had in the freezer. Very easy and very delicious. Glad I found this recipe. I also stirred in 2 tablespoons of butter at the end.

 
Nov 18, 2010

LOVE this recipe! I made a few changes though, I put the sausage in the food processor because I didn't like the idea of chunks of sausage. I also added more onions and mushrooms.

 
Jun 11, 2010

We all loved this. The recipe didn't state how much parmesan. We stirred in about 1/2 cup total, I think, and we didn't pass any extra because we're on a low-sodium diet. We all loved this dish. I served it with a spinach salad with strawberries and blueberries. Great dinner.

 

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Nutrition

  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 70.8 g
  • 23%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 828 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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