Creamy Sausage Risotto With Parmesan & Herbs

What You’ll Need

For the Risotto

• 1 lb pasture raised Italian sausage 
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1½ cups arborio rice
• ½ cup dry white wine
• 5–6 cups warm chicken broth
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ½ tsp red pepper flakes (optional)

For the Finish

• ¾ cup freshly grated parmesan cheese
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped
• Optional: fresh basil or chives

Let’s Cook

1. Warm the Broth

In a saucepan, warm the chicken broth over low heat. Keep warm throughout cooking.

2. Brown the Sausage

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and cook 5–7 minutes, breaking it apart, until browned and cooked through. Transfer sausage to a plate, leaving a little fat in the pan.

3. Cook the Aromatics

Reduce heat to medium. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

4. Toast the Rice

Add arborio rice and stir constantly for 1–2 minutes until lightly toasted. Pour in white wine and stir until mostly absorbed. Toasting the rice first helps create the classic creamy risotto texture while keeping the grains slightly firm. 

5. Slowly Add the Broth

Add warm broth about ½ cup at a time, stirring often. Wait until most of the liquid is absorbed before adding more broth. Continue cooking and stirring for 20–25 minutes until: rice is creamy, and grains are tender with a slight bite.

6. Finish the Risotto

Stir the sausage back into the risotto. Add: parmesan cheese, butter, black pepper, and red pepper flakes. Mix until creamy and glossy. Taste and adjust salt if needed.

7. Serve

Spoon risotto into bowls. Top with: extra parmesan, fresh parsley, and basil or chives if desired. Serve immediately while warm and creamy. Enjoy!